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


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


  1. Pre-heat the oven to 180c
  2. Place all of the veg (aubergine, leeks & hispi) into a baking sheet. Drizzle over Olive Oil and seasoning.
  3. Cover with foil and roast for 30 minutes.
  4. Now, make the dressing, by mixing all the ingredients, easy.
  5. 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.
  6. Garnish with shichimi, sesame seeds, coriander and spring onions.