Miso aubergines seem to be all the rage, and with good reason – the flavours work beautifully together. 2.

Cut deep cross-hatches into each aubergine half, then transfer to a roasting tin along with the tofu and spring greens. The size and shape of aubergine vary from country to country though, 1 aubergine … 4 radishes. Pour boiled water into a small bowl and add the red miso. 4. 2. “Miso aubergines seem to be all the rage at the moment, and with good reason – the flavours work beautifully together,” says food writer and stylist, Rukmini Iyer.

1 tbsp cider vinegar. This recipe for Nasu-miso is simple and easy to prepare, and the taste is simply extraordinary.

You’ll be amazed how easy it is to make your own glaze topping, adding depth and balanced asian inspired flavours that’ll instantly transform this … Step 2 Heat wok or large skillet over medium-high heat; add 2 teaspoons peanut oil. Serve alongside fluffy white rice.” Boil 1/2 cup water in an another pan or in a kettle. Slice the spring onions into 2cm pieces. Whisk with a metal whisk until completely dissolved. Serve alongside fluffy white rice. Toss tofu and eggplant in separate bowls with 1 1/2 tablespoons miso and 1 teaspoon garlic each. Make the miso sauce by combining the miso paste, maple syrup and tamari together until smooth. Cut deep cross-hatches into each aubergine half, then transfer to a roasting tin along with the tofu and spring greens. Use as many skewers as needed. Place the aubergines face up on a roasting tray and cover with the miso.

Nasu-miso is pan-fried eggplant dressed with a savory-sweet miso glaze. If you boil aubergine from cold water, your miso soup gets purple by dissolving their color of the skin into the water. Serve alongside fluffy white rice. Pre-cook the aubergine by cutting the aubergine in half, scoring it and roasting it at 180 degrees celsius for 30-35 minutes; Drain tofu and cut into cubes. Pre-make the miso peanut sauce Heat pain and add seasame oil and chilli (if you want it spicy) Cook Tofu in the seasame oil for 5 minutes Add in the pak choi and cooked aubergine (chopped into small chunks) and cook until pak choi is wilted Meanwhile heating the water, cut the aubergine and the silken tofu into bite sizes. 125g precooked brown rice.

2. Miso aubergines seem to be all the rage at the moment, and with good reason – the flavours work beautifully together. Slice the spring onions into 2cm pieces also. This version adds a punchy sesame and lime dressing to liven up both the aubergines and the crispy tofu. Cut the aubergine into 2cm cubes so that they are the same size as the tofu.

2. In a mixing bowl combine the miso paste, soy sauce or tamari, crushed garlic, … 4.

In a large bowl mix half the sweet miso paste with half the sesame oil and 1 tbsp cold water. Ingredients:2 large aubergines ___For the marinade1 tsp brown miso paste2 tsp Tamari1/2 tsp grated fresh ginger1/4 tsp garlic powder3 tsp date nectar / honey1 large aubergine____To garnish1 tbsp Sesame seeds2 spring onions Add the tofu and aubergines to this bowl and toss to coat in the sauce. ½ tbsp sesame seeds (optional) ½ tbsp coriander (optional) Dressing/marinade: 1 tbsp miso paste (I used sweet white miso) Serves: 4

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