Roast thick slices of aubergine with miso, garlic and ginger, then serve with chunky sweet potato wedges for a filling, vegetarian dinner
Prep:20 mins
Serves 2
1 large aubergine (about 375g)2 tbsp brown miso paste (we used Clearspring)350g sweet potatoes, unpeeled and cut into chunky wedges1 tbsp sunflower oilthumb-sized piece ginger, grated1 garlic clove, gratedpinch of pink Himalayan salt8 spring onions, sliced diagonallysmall pack parsley, leaves chopped
STEP 1Heat oven to 180C/160C fan/gas 4. Peel the aubergine with a potato peeler and roughly spread the miso paste all over it – the best way to do this is with the back of a spoon.STEP 2Put it in a roasting tin along with the sweet potato wedges. Pour 225ml boiling water into the base of the tin, then add the oil, ginger and garlic. Sprinkle a pinch of salt over the wedges and place in the oven.STEP 3After 30 mins, pour another 125ml boiling water into the base of the tin and roast for another 20 mins. Repeat, adding 50ml boiling water and the spring onions, and roast for 10 mins more. Check the aubergine is cooked by inserting a knife in the centre – if it is ready it will easily slide in and out, and the aubergine will be soft on the inside.STEP 4Sprinkle the chopped parsley over the potato wedges, slice the aubergine into 2cm thick ‘steaks’ and serve on top of the potatoes. If there is no sauce in the bottom of the tin, add 3 tbsp water to loosen up the miso, then pour the miso gravy over the aubergine steaks and sprinkle with cracked black pepper.
