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 45 mins / Df V Vn
50g bulgur wheat
125ml cold water
½ vegetable stock pot/cube
1 medium aubergine, sliced into 4 quarters lengthways
1 tsp sesame oil
1 tbs miso paste
1 tsp maple syrup
1 tsp light soy sauce
1 garlic clove, peeled, grated or chopped
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
Extra virgin olive oil for drizzle
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 20 mins.
5. Meanwhile, finely slice the chilli, spring onions and roughly chop the cashews. After 20 mins, remove the foil from the aubergines, give them a turn and roast uncovered for a further 10 mins. Turn the aubergines one final time and add the cashews (I like to keep mine whole). Continue to roast for a further 5 mins.
6. Once the aubergines have softened, turn the oven off but leave the aubergines inside while you assemble the salad. Dress the leaves lightly in extra virgin olive oil and season with salt and pepper. Divide between two large plates and sprinkle over the bulgur wheat, spring onion and chilli. Finally, remove the aubergines from the oven and add to the salad along with any remaining sticky miso residue from the baking tray and roasted cashews. Delish.
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