Miso. What can I say other than this stuff is nectar. I jumped on the band wagon for this one way too late, I genuinely don’t know how I have gotten through 28 years on this earth without it. I bought some barley miso quite a while ago having seen it in a recipe and never actually ended up making said recipe. It was starting to gather dust so I decided to finally put it to good use this past weekend.
I’d never tasted other than in miso soup, I had my preconceived ideas of that it would taste like. I ate some straight out of the packet and it was not what I expected at all, it’s quite like soya sauce, savoury, tangy, salty and totally delicious.
So what to use it in? I’m always trying to create veggie dishes that are going to give me the “meatiness” I need from a main meal. Let’s be honest here are only so many chickpeas and lentils a girl can eat. Aubergine provide just that and this tangy miso sauce makes them utterly delicious and a great addition to my mid week meals.
2 medium Aubergines
2 tablespoons of Brown Miso
1 teaspoon of Honey
1 tablespoon of Lime Juice
1 small Red Chilli, finely chopped
½ teaspoon of Freshly Grated Ginger
1 clove of Garlic, crushedMethod
- Preheat the oven to 180℃
- Mix all of the ingredients for the sauce together in a bowl and set aside.
- Take the aubergine and split in half lengthways.
- Place the aubergine halves on a baking tray and cover each half with a ¼ of the sauce mixture.
- Pop the aubergine into the preheated oven for about 40 minutes until they are soft and slightly caramelised. You may need to cover with foil part way through the cooking to stop them from burning.
- Remove from the oven and leave to cool slightly.
I prefer to eat these at room temperature rather than piping hot, but that’s a personal preference. Make an extra few and keep them into fridge for an easy lunch or dinner through the week. Perfection. x x