INGREDIENTS
Aubergine
Miso paste
Sweet chilli sauce
Soy
Spring onions
Sesame seeds
Coriander
Vegetable oil
Sesame oil
METHOD
Mix miso paste with soy and sweet chilli, vegetable oil and sesame oil. Slice aubergine lengthways and cut into 10 pieces and coat with the miso mixture (saving a small amount to drizzle over at end). Leave to marinade for 30 mins. Roast at 170*C for 45 minutes until golden brown and sticky. Top with fresh sliced spring onion, coriander, and sesame seeds and drizzle over extra marinade.
NOTES: Dish can either be served hot as a vegetable or cold as a salad. Oriental vibes.
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