Miso aubergine with sesame greens
Aubergine roasted until creamy, glazed with salty-sweet miso and served on pak choi with crisp tofu. A dark, glossy dinner for two that mostly looks after itself in the oven.
Made without gluten ingredients. If you avoid gluten strictly, check the labels on: miso paste.
Method
- Heat the oven to 220°C (200°C fan). Halve the aubergines lengthways and score the cut sides in a deep criss-cross, without cutting through the skin.
- Set them cut side up on a baking tray, brush with the olive oil and roast for 20 minutes, until soft.
- Mix the miso with the rice vinegar, half the sesame oil and 1 tablespoon of water. Drain the tofu, pat it dry and cut it into cubes.
- Spread the miso mixture over the aubergines, add the tofu to the tray and roast for 10 minutes more, until the glaze is dark and sticky.
- Quarter the pak choi lengthways. Warm the rest of the sesame oil in a frying pan and fry the pak choi for 3 minutes, until the leaves wilt and the stalks are just tender.
- Serve the aubergine and tofu on the greens, scattered with the sesame seeds and the sliced spring onions.
Tip Score the aubergine deeply so the miso seeps in, but keep the skin whole. Look for white or yellow miso for a milder glaze.
Per portion
| Energy | 389 kcal |
| Protein | 21 g |
| Carbohydrate | 14 g |
| of which sugars | 10 g |
| Fat | 26 g |
| of which saturates | 4 g |
| Fibre | 11 g |
| Salt | 1.79 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- aubergine2
- miso paste30 g
- pak choi2
- firm tofu200 g
- sesame oil1 tbsp
- rice vinegar1 tbsp
- olive oil1 tbsp
- sesame seeds10 g
- spring onion2
