Miso Aubergine

Miso aubergine salad with a tahini dressing. A colourful plate of food really does make me feel wonderful!

Key Details

  • Serves: 2 - 4
  • Prep time: 10 minutes
  • Cook time: 25 minutes
  • Difficulty: Easy

Ingredients

  • 2 tbsp oil
  • 2 tbsp miso paste
  • 1 tsp honey
  • 1 tbsp rice vinegar (or apple cider or sherry vinegar)
  • 1 tbsp soy sauce
  • 2 aubergines
  • 1 small carrot, sliced thinly
  • 150g radish, sliced thinly
  • 60ml wine vinegar
  • 2 tbsp sugar
  • 1 tsp salt
  • 120ml boiling water
  • Half a lemon, juiced
  • 100g tahini
  • 1 garlic clove, crushed
  • 1 tsp honey
  • Optional - mint and sesame seeds

Miso Aubergine salad

  • 2 tbsp oil
  • 2 tbsp miso paste
  • 1 tsp honey
  • 1 tbsp rice vinegar (or apple cider or sherry vinegar)
  • 1 tbsp soy sauce
  • 2 aubergines
  • 1 small carrot, sliced thinly
  • 150g radish, sliced thinly
  • 60ml wine vinegar
  • 2 tbsp sugar
  • 1 tsp salt
  • 120ml boiling water
  • Half a lemon, juiced
  • 100g tahini
  • 1 garlic clove, crushed
  • 1 tsp honey
  • 200ml of water
  • Optional – mint and sesame seeds

Mix the oil, miso paste, honey, rice vinegar and soy in a bowl. Quarter the aubergines into strips and score a criss cross on each strip with a knife. Coat the aubergine in the miso mix and place on a baking tray. Roast in the oven at 200°C/400°F/gas 6 for 25 to 30 minutes until soft.

Place the finely sliced carrots and radishes in a bowl to lightly pickle, with the white vinegar, sugar, salt and 120ml boiling water.

Next, make a dressing by mixing the lemon juice, tahini, garlic, honey and water together in a bowl.

Assembly time! Layer up the aubergine, the pickled carrot and radish (with moisture squeezed out), and a generous drizzle of your tahini dressing. Top with some mint and sesame seeds if you like.

Serves 2 people as a main or 4 as a side.

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