Sesame Miso Eggplant (and tofu)

Ingredients

2 x eggplant, sliced in half lengthways then sliced into 3 long strips or more if they’re really large aubergines

A few tablespoons white sesame seeds

A squeeze of lime to serve

Thinly sliced lime rounds to plate

MARINADE

A big heaped tbsp white miso

A generous glug olive oil

Soy sauce to taste

A generous drizzle sesame oil

Chilli flakes to taste

A few tbsp rice wine vinegar

Generous drizzle maple syrup

==> Taste to make any adjustments, should be salty, sweet, spicy and a little acidic from the vinegar.

GREEN TAHINI SAUCE

Around half a cup runny tahini

A few big dollops of natural unsweetened Greek yoghurt

A big splash of water

A generous drizzle olive oil

A bunch coriander plus stems

1 to 2 spicy green chillies

Salt to taste

The juice of 2 juicy limes or more if needed

==> Blend until smooth and taste to make any adjustments. Should be limey and spicy!

Directions

- Preheat oven to 190c fan

- Lay the aubergines (and tofu) on a lined baking tray and pour the miso marinade all over making sure each piece is well coated

- Roast for about half an hour then remove and coat well in the sesame seeds then roast again for another 20 mins or so or until they’re looking super golden and sticky and caramelised

- To plate, shmear the green tahini onto a platter, top with the aubergines plus a big squeeze of fresh lime and dot around your lime rounds to decorate with a nice bright pop of green

- Enjoy!

Notes: measurements are always rough. It’s always better to taste as you go and make changes accordingly. I like this to be super spicy and limey and I like the aubergines to be salty, sticky and sweet.

Notes

@nataliechassay

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