Miso Glazed Aubergine with Whipped Tofu & Peanuts
Servings: 4 people
Ingredients
- 4 aubergines
- 30 g brown rice miso
- 20 ml boiling water
- 250 g silken tofu
- 2 Tbls lemon juice
- 50 g salted peanuts chopped
- 1 red chilli
- 2 Tbls soya sauce
- 45 ml rice vinegar
- 1 tsp sugar
- a handful fresh mint leaves
- a handful fresh coriander leaves
- 6 Tbls sunflower oil
- 25 g pickled ginger
- 2 spring onions
- sat & pepper
Instructions
- Set the oven 180Cfan. Slice the red chilli and place in a clean jam jar. Take 30ml of the rice vinegar and place it in a small saucepan, add a teaspoon of sugar with 1 tablespoon of water. Bring to the boil, simmer for 10 seconds and pour over the chilli. Seal the jar and set to one side.
- Place the miso in a bowl and pour over the boiling water and stir until smooth. Set to one side. Cut the aubergines in half length ways and score with a sharp knife. With a pastry brush, paint on the miso mixture. Have a griddle pan ready and set to medium up. Drizzle approximately 2 tablespoon of into the griddle pan and place the aubergines in cut side down. (you may have to do this in batches). Have a baking tray ready. Griddled the aubergines for 3-5 minutes, then place them, cut side up on the baking tray. Place in the oven on the middle shelf and bake for 15 minutes.
- In the meantime prepare the tofu. Place into a bowl and with an electric hand whisk, beat for 20 seconds on high. Then with the motor still running add a tablespoon of lemon juice and 2 tablespoons each boiling water and sunflower oil. Add a sprinkling of salt and pepper then stir.
- When the aubergines are ready place onto 4 plates. Cut off the dark green part of the spring onion, cut into 3cm lengths and then finely slice into matchstick size pieces. Add a generous spoonful of tofu to the plated aubergines. Add the chopped peanuts, and a scattering of pickled ginger, spring onion, chilli, mint and coriander. Mix the remaining sunflower oil, rice vinegar and lemon juice with a fork in a bowl. Drizzle around the aubergine with a spoon and then add a a few drops of soya sauce to each plate. Serve immediately.