Aubergines everywhere so I made a kind of roasted miso glazed aubergine.
3 medium aubergines
2 tbsp white miso paste
1 tbsp sesame oil
1 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp agave nectar
2 tbsp hot water
1 tbsp sake (sub: dry Sherry, or water if you do not want to use alcohol)
🍆🍆Garnish with 🍆🍆
Turn on the oven at 200°C (mine is a fan oven). Make a runny paste mixing all the ingredients (except aubergines, of course). Cut the aubergines longitudinally. Make crisscross cuts on the aubergines flesh, deeply but being careful touching the sling. With a brush generously spread the miso mixture over the aubergines crisscross surface, which are already on a tray lined up with non-stick baking paper. You will have some mixture left. Set the timer at 20 minutes and put the aubergines in the oven. After 20 minutes take them out and brush again the aubergines surface with the mixture. Again to the oven for 20 more minutes. Before serving, add the sesame seeds and coriander leaves.
Aubergines are now in the last weeks of their season and are cheaper than the previous weeks. This is my contribution to the #veganweekendseasonal created by @dawnsplantkitchen for the series #veganweekendpotluck
#veganrecipes #healthyveganfood #healthyveganrecipes #veganlife