Baked Aubergine With Miso Satay
:: Ingredients ::
- 2 aubergines (eggplants)
- 1 tablespoon olive oil sea salt
For The Miso Satay
- 80g (3oz/1⁄2 cup) raw cashews
- 1 tablespoon white miso paste
- 1 tablespoon tahini paste
- 1 tablespoon tamarind paste
- 3 tablespoons tamari soy sauce
- 1 tablespoon pure maple syrup or coconut nectar
- 3 tablespoons freshly squeezed orange juice
- 2.5cm (1in) piece of fresh ginger, peeled
- 1 large garlic clove, peeled
- 1 tablespoon olive oil
- 1⁄4 teaspoon ground coriander
- 3–4 tablespoons coconut milk (optional), plus 1 tablespoon if needed
- toasted black and white sesame seeds, to garnish
- Preheat the oven to 200°C fan/425°F/ Gas 7. Cut each aubergine in half lengthways.
- Score across the flesh diagonally one way and then the other to form a diamond pattern (this allows the steam to escape).
- Drizzle lightly with olive oil, sprinkle with a little sea salt and roast in the oven for 25 minutes until the flesh starts to soften.
- While the aubergines are roasting, make the miso satay. Combine all the ingredients with a pinch of salt in a high-speed blender or food processor and process until smooth and thick. Add a little more of the coconut milk, to reach the consistency you desire.
- Remove the aubergines from the oven, and spread a layer of the satay sauce over the top of each one.
- Return to the oven and bake for a further 10 minutes or until the aubergines have become quite gooey.
- For the last few minutes, turn the oven to its grill (broiler) setting and lightly grill (broil) the top to brown a little.
- Remove from the grill and allow to cool slightly.
- Sprinkle a few sesame seeds on each aubergine half and serve.
Winter is when all life force burrows deep in the bosom of the earth and it can certainly be a trying time both mentally and...