BAKED MISO AUBERGINE & CABBAGE
“I think it’s originally based on a brilliant Ottolenghi recipe, but I can't be sure. I've had it written down for a while and it gets tweaked over the years!” - Drew
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Servings: 2
Ingredients:
2 medium Aubergines
4 tbsp Vegetable oil
1½ tbsp Caster sugar
4 tbsp white wine
2 tsp Mustard
1 tbsp Lemon juice
4 tbsp Soy sauce
1 tbsp Sesame oil
100 Cabbages (shredded)
100 g Mushrooms (chopped)
3 tbsp Toasted sesame seeds
1 Coriander leaves (handful)
1 tbsp Miso paste
Recipe:
- Remove the aubergine stalks and place in your homemade compost or stock box, then cut into wedges.
- Put the wedges skin side down on an oven tray, brush with half the vegetable oil, place under a medium grill and cook for 30 minutes until soft.
- Meanwhile, prepare the miso. Put the sugar and wine in a saucepan and warm up gently to dissolve the sugar. Add the miso, mustard and lemon, and over a low heat whisk into a smooth paste. Remove one tablespoon from the mix, add soy sauce to the rest, and stir.
- When the aubergine is almost ready, brush liberally with the miso/soy paste and return to the grill for five minutes, or until the paste begins to bubble.
- Meanwhile, in a wok heat up the remaining vegetable oil and the sesame oil. Throw in the mushroom and cabbage and stir-fry on a high heat for 30 seconds, just to soften. Stir in the reserved miso paste and two tablespoons of sesame seeds, and remove from the heat straight away.
- Pile the cabbage inside a shallow bowl and top with aubergine. Sprinkle the aubergine with the remaining sesame seeds and coriander leaves - enjoy!
