Ingredients

For the aubergine:

• 2 aubergines, cut lengthways, scored crisscross
• 1/2 small red cabbage
• 1/2 small white cabbage
• 1 carrot, washed
• 1 courgette
• 1 bunch of mint, leaves ripped
• 1 bunch of coriander, coarsely chopped
• 1 lime
• 1 chilli, finely sliced
• Sesame seeds for garnish
• 1 tsp soy sauce

• 4 tbsp miso paste
• 1 tbsp cider vinegar
• 1 tbsp honey

• 60ml mayonnaise
• 1 tbsp sesame oil

Tools

• MultiPro Go Super Compact Food Processor

Method

1. Pre-heated oven 180 fan/200c
2. Mix all the miso marinade ingredients together, brush liberally over the aubergine halves, and then place into the oven for 30 minutes.
3. Meanwhile, shred all the vegetables for the slaw using the slice function on the food processor (start with the lightest colour first). Mix the sliced vegetables together in a large bowl, then add the juice 1/2 lime, chopped chilli, herbs, pinch salt, and soy sauce, then reserve.
4. Mix together the mayonnaise and sesame oil (f you want to make it look pretty, pour it into a piping bag).
5. Once the aubergines are cooked, divide the Asian ‘slaw onto serving plates, top with aubergines, drizzle with sesame mayo and garnish with sesame seeds and sliced chilli.
6. Enjoy!