Baked Aubergine with Miso Satay - CNM Natural Chef and Vegan Natural Chef

Baked Aubergine with Miso Satay

Baked Aubergine with Miso Satay

White miso is made from boiled soybeans, and red miso is made from steamed soybeans. Fermented foods are foods that have been through a process of lacto-fermentation in which natural bacteria feed on the sugar and starch in the food creating lactic acid. This process preserves the food, and creates beneficial enzymes, B-vitamins, Omega-3 fatty acids and various probiotics, improving our digestion. Equally, natural fermentation of foods has been shown to preserve nutrients in food and break it down to a more digestible form.


  • 2 aubergines
  • 1 tbsp olive oil
  • sea salt

For the miso satay

  • 80 g cashews, activated
  • 1 tbsp white miso paste
  • 1 tbsp tahini paste
  • 1 tbsp tamarind paste
  • 3 tbsp tamari soy sauce
  • 1 tbsp pure maple syrup or coconut nectar
  • 3 tbsp freshly squeezed orange juice
  • 2.5 cm piece of fresh ginger, peeled
  • 1 large garlic clove, peeled
  • 1 tbsp olive oil
  • 1/4 tsp ground coriander
  • 3-4 tbsp coconut milk (optional)
  • toasted black and white sesame seeds, to garnish


  • Preheat the oven to 200°C fan/425°F/Gas 7. Cut each aubergine in half length-ways.
  • 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 setting and lightly grill 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.


Recipe from The Yoga Kitchen by Kimberly Parsons (Quadrille, £20) Photography ©Lisa Cohen.  Nutritionist Kimberly Parsons lectures on CNM’s Vegan Natural Chef training at the College of Naturopathic Medicine.

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