Miso Roasted Aubergine on Asian ‘Slaw by Theo Michaels
| Serves: 4 | Category: Vegetarian | Course: Mains | Machine: Food Processor | Total time (min.): 45 |
This is a favourite of Theo's for a punchy vegetarian dinner; he uses half a large aubergine per person, but if you’ve got a hungry crowd budget for 1 aubergine per person instead (you only need double the dressing ingredients).
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
- Pre-heated oven 180 fan/200c
- Mix all the miso marinade ingredients together, brush liberally over the aubergine halves, and then place into the oven for 30 minutes.
- 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.
- Mix together the mayonnaise and sesame oil (f you want to make it look pretty, pour it into a piping bag).
- 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.
- Enjoy!