Miso Aubergine & Greens
Crisp buttery cabbage with soft, delightfully smooth aubergine, covered in salty sweet miso

Serves 4
15 Mins Prep
35 Mins Cooking
Forkin’ Easy
ingredients
1 Aubergine, Roughly Cut Into Triangles
5 leeks, Chopped Into 1cm Rings.
1 Hispi Cabbage, Roughly Sliced
1 tbsp. Schichimi
1 tbsp. Black Sesame Seeds
1 Bunch Fresh Coriander
2 Spring Onions, Sliced
Miso Dressing:
1 tbsp. White Miso – heaped teaspoon
1 tbsp. Rice Vinegar
1cm block of ginger finely chopped
1 Tbps. Sesame oil
1 Tbps. Tamari
2 Tsp. Maple
Method
- Pre-heat the oven to 180c
- Place all of the veg (aubergine, leeks & hispi) into a baking sheet. Drizzle over Olive Oil and seasoning.
- Cover with foil and roast for 30 minutes.
- Now, make the dressing, by mixing all the ingredients, easy.
- After 30 minutes, remove the veg. from the oven and pour over the dressing. Remove the foil and return to the oven at 220c for 5 minutes.
- Garnish with shichimi, sesame seeds, coriander and spring onions.