“Miso aubergines seem to be all the rage at the moment, and with good reason – the flavours work beautifully together,” says food writer and stylist, Rukmini Iyer.
“This version adds a punchy sesame and lime dressing to liven up both the aubergines and the crispy tofu. Serve alongside fluffy white rice.”
Miso aubergines with tofu, sesame and chilli
Equipment
- Roasting tin
Ingredients
- 2 aubergines halved, lengthways
- 250 g firm organic tofu cut into 1.5cm slices
- 100 g spring greens thickly sliced
- 75 g miso paste
- 1 tbsp sesame oil
- 2.5 cm ginger grated
- 2 garlic cloves crushed
For the dressing
- 1 red chilli finely chopped
- 2 cm ginger grated
- 2 garlic cloves crushed
- 2 limes zest and juice
- 30 ml soy sauce
- 30 ml sesame oil
- 3 spring onions thinly sliced
To serve
- 30 g sesame seeds
- 300 g white rice
Method
- Preheat the oven to 180°C fan/200°C/ gas 6. Cut deep cross-hatches into each aubergine half, then transfer to a roasting tin along with the tofu and spring greens.
- Mix the miso paste with the sesame oil, ginger and garlic, then rub this into everything in the roasting tin. Transfer to the oven and roast for 45 minutes.
- Meanwhile, for the dressing, mix the chilli, ginger, garlic, lime zest and juice, soy sauce, sesame oil and spring onions together. Tip this dressing over the aubergine and tofu as soon as it comes out of the oven, then scatter with the sesame seeds. Serve hot with rice alongside.
Nutrition
The Quick Roasting Tin by Rukmini Iyer is published by Square Peg. Photography David Loftus.
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