2 aubergines 2 tablespoons blended oil (half vegetable and half sesame)
FOR THE GLAZE
1½ tablespoons red or white miso ½ tablespoon tamari (glutenfree) or soy sauce 100ml (3½fl oz) mirin ½ tablespoon caster sugar 1 teaspoon finely grated fresh root ginger
1 spring onion 1 teaspoon toasted black or white sesame seeds
Aubergines are a great source of dietary fibre this dish also contains miso that is a fermented soy bean paste that is rich in proteins and packed with minerals.
Our menu reflects cuisines form around the globe and is all vegetable, fruit and plant based. Most of the menu is vegan or vegan option. It is becoming common knowledge that consuming more fruit and veg in your diet has great health and dietary benefits.
This sweet and salty Japanese classic, called Nasu Dengaku, is super-easy to prepare and makes a distinctive side dish, or try it as an alternative component of the Tokyo Bowl. Alternatively, turn it into a main event by serving it with a fresh mango and soba noodle salad. Use gluten-free miso and tamari for a gluten-free option.
Preheat the oven to 200°C (400°F), Gas Mark 6.
Cut the aubergines in half length-ways and score the cut sides in a cross-cross pattern, cutting almost all the way down through the flesh but without piercing the skin.
Heat a griddle pan or cast-iron frying pan over a medium-high heat. Brush both sides of the aubergines with the blended oil, making sure you give the cut sides of the aubergine a generous coating so that the oil is absorbed into the flesh.
Cook the aubergines for about 2 minutes on each side to char them slightly. Transfer them to a baking tray, cut side up, and bake for 20–25 minutes until the flesh is fully cooked and soft.
While the aubergines are cooking, prepare your garnish. Cut the spring onion into 3–4 batons, slice in half and then finely slice them length-ways.
Add them to a bowl of chilled water and refrigerate until ready to serve. 6 To make the glaze, heat the miso, tamari or soy sauce, mirin and sugar in a small saucepan, bring to a simmer and whisk well to form a smooth paste. Cook for 3–4 minutes, adding the ginger at the last minute. Remove from the heat and set aside.
Remove the aubergines from the oven and brush the tops generously with the glaze, letting it seep into the flesh. Increase the oven temperature to 240°C (475°F), Gas Mark 9 or heat the grill to a high heat. Cook the aubergines for a further 3–5 minutes until the glaze begins to bubble and caramelize slightly. 8 Drain the finely sliced spring onions and use to garnish the aubergines, along with the sesame seeds, before serving.