Roasted miso aubergine salad

Oh look, a recipe! Sorry for the lack of recipe blogs in recent weeks chums, but like everyone, I’ve had to cut back and tighten my belt. So instead of choosing a recipe to create, I let the recipe choose me and before I knew it, this little blighter jumped up and kissed me full on the mouth – figuratively speaking.

Armed with two aubergines and a giant bag of salad, I raided my fridge and small jar of miso gave me a suggestive wink and a wave. Blushing (and feeling slightly delusional), I emerged with this rather delightful salad recipe… Has anyone else found themselves flirting with inanimate objects/condiments? Yeah me neither… I need a lie down.

Roasted miso aubergine salad
Serves 2 / Hands on time 15 mins / Total time 50 mins / Df V Vn 
50g bulgur wheat
125ml cold water
½ vegetable stock pot/cube
1 medium aubergine, sliced into 4 quarters lengthways
Dressing
1 tbs miso paste
1 tbs maple syrup
1 tsp sesame oil
1 tsp light soy sauce
1 garlic clove, peeled, grated or chopped
Salad
2 large handfuls salad leaves
2 spring onions, finely sliced lengthways
1 medium red chill, deseeded and sliced (optional)
Handful cashews, whole or roughly chopped
Toasted sesame oil for drizzle

Method
1. Preheat an oven to 200°C/180°C fan/400F/gas mark 6. Line a baking tray with baking paper and put to one side.
2. Measure out the bulgur wheat and pour into a small saucepan along with 125ml of cold water and half a vegetable stock pot/cube. Place over a medium to high heat until boiling before turning down and simmering for 4 mins. Once the water has absorbed, remove from the heat, give it a quick stir and cover with a lid. Put to one side.
3. Slice the aubergine lengthways into 4 quarters and criss cross the flesh. In a small bowl, make the miso glaze by combining the miso, maple syrup, soy sauce, sesame oil and crushed garlic together (if the miso paste you’re using is quite firm, add a small dash of boiling water to it first to help it loosen).
4. Brush the aubergines generously with all of the marinade, all over. Place skin side down, before covering the tray loosely with foil. Roast for 25 mins.
5. Meanwhile, finely slice the chilli and the spring onions. After 25 mins, remove the foil from the aubergines, give them a turn and roast uncovered for a further 5 mins. Turn the aubergines one final time and add the cashews (I like to add mine whole but you can chop them if you wish). Continue to roast for 3 mins.
6. Turn the oven off but leave the aubergines inside while you assemble the salad. Dress the leaves lightly in sesame oil and season with salt and pepper. Divide the leaves between 2 plates and top with the bulgur wheat, spring onion and chilli. Remove the aubergines and cashews from the oven and top the salad, along with any remaining sticky miso residue from the baking tray.

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.

V – Vegetarian.    Vn – Vegan     Df – Dairy free