I made these delicious vegan aubergine beauties for dinner this week, accompanied by a fresh and spicy ribbon salad.
Ingredients
Recipe makes 8 halves
4 baby aubergine (eggplant), washed and halved (slice the flesh of the aubergine in a criss-cross pattern, making sure not to puncture the skin)
1/2 cup water, plus 1/4
2 tbsp white miso
3 cloves garlic, minced
1 tsp fresh ginger, grated
2 tbsp sweet ginger chili sauce (I use The Ginger People brand)
1/4 tsp chili oil
2 tbsp coconut nectar (soy sauce alternative) (I use Bragg brand)
4 tbsp rice vinegar
2 tbsp sesame oil
4 tbsp Yacon syrup (you may use any sweetener of your choice)
4 scallions, chopped, divided
2 tbsp black sesame seeds, plus more
1/2 cup chopped peanuts
1/4 cup chopped parsley
1 carrot, peeled and sliced into ribbons (I used a potato peeler to create ribbons)
1/2 large cucumber, peeled and sliced, into ribbons
Preparation
Preheat your oven to 400ºF.
Pour 1/2 cup of water into a large sheet pan and place the aubergine halves onto the water, creating a steam bath. Set aside.
In a medium bowl, add 1/4 cup water, miso, garlic, ginger, chili sauce, chili oil, coconut nectar, vinegar, sesame oil, syrup, 3 scallions, and sesame seeds. Whisk until well combined. Reserve about 2 tbsp of the sauce in a small bowl, and set aside.
Brush the chili sauce generously over each aubergine, making sure the sauce gets into all the crevices.
Bake for approximately 25-30 minutes or until the flesh of the aubergine has softened.
In the meantime, add the carrots and cucumbers to the reserved chili sauce and mix to combine. Serve alongside the aubergine.
Remove the aubergine's from the oven. To serve, add the remaining chopped scallion, parsley, chopped peanuts, and extra sesame seeds over the top.
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