Published : 28/10/2015 21:44:07
Categories : angela's recipes
Totally delicious & very easy to make, I love cooking this dish on Meat Free Mondays! This recipe serves 4 as a side dish or for 2 as a main course with rice.
2 medium aubergines
2 inch piece of fresh ginger
2 tbsp white miso paste
4 tbsp mirin
dash of soy sauce
3 tsp chia seeds
2 tsp sesame seeds
Heat your oven to 180°C. Slice your aubergines into two lengthways through the middle, keeping the stem intact. Slash the flesh lengthways and across the middle to make a diamond pattern, brush with vegetable oil. Put onto a baking sheet and into the hot oven to cook for about 25 – 35 minutes until soft.
Meanwhile finely grate the ginger (you can keep the skin on if you want a little extra heat). In a small saucepan add the miso paste, mirin, ginger & soy. Heat, stirring all the time to melt the paste into a sauce and stir. Heat a dry frying pan and add the chia seeds & sesame seeds and toast for a few minutes.
When the aubergines are soft, brush them with the warm miso sauce - enough to coat really well and sprinkle with the chia & sesame seeds. Put back into the oven for 5 – 10 minutes until well glazed and bubbling. Serve warm as a side dish or as a main with rice.
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