Miso Aubergines with Tofu, Sesame & Chilli

Miso Aubergines with Tofu, Sesame & Chilli

By Rukmini Iyer from The Green Roasting Tin (Square Peg) photography © David Loftus

Miso aubergines seem to be all the rage, and with good reason – the flavours work beautifully together. This version adds a punchy sesame and lime dressing to liven up both the aubergines and the crispy tofu. Serve alongside fluffy white rice.

Serves: 4

Prep: 10 minutes

Cook: 45 minutes

2 aubergines, halved lengthways

250g firm organic tofu, cut into 1.5cm slices

100g spring greens, thickly sliced

75g miso paste

1 tablespoon sesame oil

2.5cm ginger, grated

2 cloves of garlic, crushed

Dressing

1 red chilli, finely chopped

2cm ginger, grated

2 cloves of garlic, crushed

2 limes, zest and juice

30ml soy sauce

30ml sesame oil

3 spring onions, thinly sliced

To Serve:

30g sesame seeds

White rice

Method:

Note: You probably already have your favourite tofu brand – I’ve found that the ‘Tofoo' organic brand from the supermarket works well roasted.

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• nigel barden
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