This easy vegan and gluten free side dish recipe is easy to make and packed with fiber, Vitamins B1, B6, K, Copper, Magnesium and Manganese.
It takes 10 minutes to prepare and 25 minutes to bake. This recipe makes 2 portions.
- 2 organic aubergines
- 1 tbs coconut oil
- 3 tbs olive oil
- 2 tbs miso
- 2 tbs mirin
- 2 tbs gluten free soy sauce
- 1 tbs sesame seeds ( I used black sesame seeds)
- parsley to garnish
Cut each aubergine in 3 thick slices, score and lightly grill in the coconut oil on the hob for 4 minutes on each side. Place in an oven proof dish. Mix the rest of the ingredients (apart from the sesame seeds and parsley) and make a thick paste, which you need to spread on each aubergine. Sprinkle the sesame seeds and bake on 170 for 25 minutes. Garnish with parsley before serving – enjoy!
Please note there is no need to add salt to this recipe as the soy sauce and the miso are already quite salty.