INGREDIENTS:
2 medium-large aubergines
2 tablespoon white miso
1 tablespoon sesame oil
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon maple syrup
2 tablespoon hot water
2 tablespoon pomegranate
2 tablespoon spring onion or parsley
METHOD:
1. Preheat the oven to 200
2. Cut in half & cross cross with a knife, go right down into the aubergine, rub some sesame oil into it, put in oven for 15 to 20 mins, checking if you need to re apply oil.
3. In a bowl mix miso paste, sesame oil, soy sauce, rice vinegar, maple syrup, and hot water until combined.
4. Using a brush, marinate the aubergine with the miso glaze. Make sure enough sauce is used on each aubergine, just once while at half way through roasting.
5. When the aubergines are cooked, take them out of the oven and drizzle some extra miso mixture on the top, add finely chopped onions and sprinkle some sesame seeds, pomegranates to decorate.
DISH 2: PIZZA AUBERGINE
INGREDIENTS:
1 aubergine
1 cup of tomato sauce (as previous class) or bought
1 fresh tomato
1 cup Béchamel sauce (as previous class) or bought
1 cup grated vegan cheese
2 tbsp pesto
1 tbsp olive oil
METHOD:
1. Preheat oven at 200 degrees.
2. Cut aubergine in half & cross cross with a knife, go right down into the aubergine.
3. Rub oil into the top of aubergine and bake for 10 mins until a little soft, check half way through as it might get dry, if so, apply oil again.
4. Layer first with tomato sauce, then with Béchamel, pesto & cheese.
5. Put in oven for another 10 or 15 mins until golden.
