When it comes to sweets, the raw vegan business leaves me cold. You can keep your bliss balls and your carob cups and pass the cheesecake made with actual cheese please. But then something weird happened. Continue reading “What the fudge?”
Further to my little rave about Peter Gordon’s Savour cookbook, I thought I’d share with you his miso roasted eggplant / aubergine recipe. Although he makes it as part of an elaborate salad with Medjool dates, feta and crisp buckwheat I like it enough to make it as a simple side dish. And the really good thing about it is it’s ridiculously easy and works just as well on other vegetables. I roasted thick sweet potato slices with the same coating to serve with roast chicken the other night and it was the bomb – even the leftovers, cold from the fridge, were fab. So here you go miso lovers, get onto this.
3 tablesp white miso
3 tablesp mirin
2 tablesp light olive or other bland oil
2 tablesp sesame oil
2 eggplants / aubergines, stems trimmed, each cut lengthways into six wedges OR
700g sweet potatoes thickly sliced or cut into 3cm chunks
Preheat the oven to 180 C. Mix the miso paste with the mirin to loosen it, then stir in the oils. Brush the mixture on the cut surfaces of the chosen vegetable and sprinkle with sesame seeds. Place on a baking sheet and bake for 20-30 minutes. The eggplant is cooked when you can squeeze it with little resistance. If you’re using sweet potatoes, poke with a skewer to check for tenderness.
I reckon this coating would be great on ordinary potatoes, pumpkin or even asparagus. Let me know if you try it or think there’s anything else that might happily roast in it.