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.