Simply delicious. Aubergines are so versatile and their smoky flavour once roasted is amazing.

 

Ingredients (serves 2)

• 1 Aubergine 

• 1 Red Chilli 

• 1 Red Pepper 

• 10mls Soy Sauce

• 10g toasted Sesame Seeds 

• 2 Spring Onions 

• 20g fresh Coriander 

• 2 tbsp Rice Wine Vinegar 

• 2 tbsp Miso Paste (I used black miso)

• 400g Potatoes 

• 30ml Maple Syrup 

• 2 tbsp toasted Sesame Oil 

• Plant milk for the potato puree (we use oat milk)

• Salad for side (I use crunchy Chinese leaf lettuce)

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Method

1. Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Boil the kettle (used in steps 2 and 4)

Cut the aubergine in half lengthways

Score the flesh quite deeply (in a diamond pattern) taking care not to cut through the skin

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2. Cut the chilli in half lengthways, scrape out the seeds with a teaspoon and chop finely

Combine the chilli, miso paste, soy sauce and maple syrup in a small bowl

Add 2 tablespoons hot water into the bowl and mix

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3. Spread half the miso dressing over the aubergines, cut side up (reserve the rest for step 8)

Put them in the oven for 25-30 min or until softened

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4. Peel the potatoes and cut them all into roughly equal size (approx.4cm) chunks

Add the potatoes and salt to a pot of boiled water and bring to the boil

Boil for 15 min or until you can pierce them easily with a fork

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5. Meanwhile, cut the pepper in half 

Slice the pepper into strips, approx. 1 cm thick

Heat a wide-based pan with 1 tbsp of vegetable oil

When hot, add the pepper and cook on a medium heat for 10 min until softened and slightly charred

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6. Once the potatoes are cooked, drain and mash them with a potato masher (or fork)

Add olive oil and a splash of plant milk 

Mix well and season to taste 

Add a lid to keep warm until ready to serve

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7. Chop the coriander roughly 

Slice the spring onions finely, discarding the root ends

Remove the peppers from the heat and stir in the chopped coriander and spring onions

Add the rice vinegar and sesame oil to the pan and toss to combine

Serve the aubergine steaks over the mash, with some salad to the side and the remaining miso dressing drizzled over

Sprinkle the sesame seeds over the dish

Enjoy!