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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.