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balance chakra winter Recipe: Baked Aubergine With Miso Satay

Baked Aubergine With Miso Satay

Serves 4

:: 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


  1. Preheat the oven to 200°C fan/425°F/ Gas 7. Cut each aubergine in half lengthways.
  2. Score across the flesh diagonally one way and then the other to form a diamond pattern (this allows the steam to escape).
  3. 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.
  4. 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.
  5. Remove the aubergines from the oven, and spread a layer of the satay sauce over the top of each one.
  6. Return to the oven and bake for a further 10 minutes or until the aubergines have become quite gooey.
  7. For the last few minutes, turn the oven to its grill (broiler) setting and lightly grill (broil) the top to brown a little.
  8. Remove from the grill and allow to cool slightly.
  9. Sprinkle a few sesame seeds on each aubergine half and serve.
Miso Satay from Kimberly Parsons, Author of The Kitchen

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