Servings: 4
Prep time: 10 minutes
Total time: 45 minutesfor the eggplant:
2 eggplants, halved lengthwise
8.8 ounces|250 grams firm organic tofu, cut into 1 ½-cm slices
3 ½ ounces|100 grams spring greens, thickly sliced
2.6 ounces|75 grams miso paste
1 tablespoon sesame oil
1 (2 ½-cm) piece ginger, grated
2 garlic cloves, crushedfor the dressing:
1 red chili, finely chopped
1 (2-cm) piece ginger, grated
2 garlic cloves, crushed
2 limes, zested and juiced
2 tablespoons|30 ml soy sauce
2 tablespoons|30 ml sesame oil
3 spring onions, thinly slicedto serve:
1 ounce|30 grams sesame seeds
white rice, to serve
Prep time: 10 minutes
Total time: 45 minutes
Ingredients
2 eggplants, halved lengthwise
8.8 ounces|250 grams firm organic tofu, cut into 1 ½-cm slices
3 ½ ounces|100 grams spring greens, thickly sliced
2.6 ounces|75 grams miso paste
1 tablespoon sesame oil
1 (2 ½-cm) piece ginger, grated
2 garlic cloves, crushedfor the dressing:
1 red chili, finely chopped
1 (2-cm) piece ginger, grated
2 garlic cloves, crushed
2 limes, zested and juiced
2 tablespoons|30 ml soy sauce
2 tablespoons|30 ml sesame oil
3 spring onions, thinly sliced
Advertisement
1 ounce|30 grams sesame seeds
white rice, to serve
Directions
- Preheat the oven to 350°F|180°C fan 200°C/gas 6. Cut deep cross-hatches into each aubergine half, then transfer to a roasting tin along with the tofu and spring greens.
- Mix the miso paste with the sesame oil, ginger and garlic, then rub this into everything in the roasting tin. Transfer to the oven and roast for 45 minutes.
- Meanwhile, mix the chili, ginger, garlic, lime zest and juice, soy sauce, sesame oil and spring onions together. Tip this dressing over the aubergine and tofu as soon as it comes out of the oven, then scatter with the sesame seeds. Serve hot with rice alongside.