Miso Aubergine (vegan)
For 2 (for 4)
Aubergine: 1 (2)
Red Chilli: ½ (1)
Spring Onion: 1 bunch (2 bunches)
Miso Paste: 1 sachet (2 sachets)
Soy Sauce: 1 sachet (2 sachets)
Crushed Ginger: 1 sachet (2 sachets)
Crushed Garlic: 1 sachet (2 sachets)
Sesame Oil: ½ pod (1 pod)
Jasmine Rice: 1 bag (2 bags)
Cucumber: 1 (2)
Lime: 1 (2)
Mirin: 1 pod (2 pods)
Sesame Seeds: 1 pod (2 pods)
Per serving: Energy (kcal) 479 Fat 12g of which saturates 2g Carbohydrates 81g of which sugars 12g Protein 13g Salt 2.59g
Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
Miso is a protein-rich paste full of complex aromas and savory, salty flavour. Every miso starts with a combination of soybeans and koji, an aged rice that begins the fermenting process, but brewing it is a Japanese artform with as many nuances and variables (time, temperature, added grains, technique) as winemaking. Next to miso soup, there’s perhaps no better way to really taste a good miso than nasu dengaku, a simple miso-glazed aubergine recipe from the countryside around Kyoto. We’ve chosen a balanced, earthy miso here, complementing the buttery aubergine and sweet, lightly pickled cucumber alike.
Preparation time:For 2 - 10 minsFor 4 - 15 mins
Cooking time:For 2 - 30 minsFor 4 - 35 mins
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