Miso, aubergine and mushroom salad
By OcadoLife
Published on 11 September 2023
Created by zero-waste chef Fatima Tarkleman, this moreish vegan Miso Aubergine and Mushroom Salad packs in 3 veg portions. With minimal prep, it makes an easy, delicious and budget-friendly midweek meal. The peanut paste does double duty, bringing rich flavour to the baked mushrooms and aubergines, and partnering with coconut cream and lime juice to create a zingy dressing. Looking for more Aubergine recipes? Look no further.
Tips or serving suggestions
Allow some extra time for the baked veg to cool before serving.Time and servings
40 minsTotal time
4Servings
15 minsPrep time
25 minsCooking time
Ingredients
- 200g cherry tomatoes, halved
- 1 tsp fine sea salt
- 5 garlic cloves
- 5cm piece ginger
- 2 tbsp smooth peanut butter
- 1½ tsp miso paste (gluten free, if required)
- ½ tsp chilli flakes
- 1½ tbsp vegetable oil
- 400g mushrooms, halved
- 2 aubergines, quartered lengthways
- 100ml coconut cream
- ½ tsp caster sugar
- ½ lime, juiced
- 3 little gem lettuces, chopped
- 1 large handful soft herbs, such as coriander and mint, torn
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas 6. Put the tomatoes in a sieve over a bowl, sprinkle with ½ tsp sea salt and stand for 30 mins.Step 2
Using a pestle and mortar, smash the garlic, ginger and ½ tsp salt to a paste. Mix in the peanut butter, miso, chilli flakes and oil.Step 3
Put the mushrooms and aubergine in a large baking tray and rub with half the paste. Bake for 25 mins, remove and leave to cool.Step 4
Put the mushrooms and aubergine in a large baking tray and rub with half the paste. Bake for 25 mins, remove and leave to cool.Step 5
Divide the lettuce, tomatoes and herbs between 4 plates. Top with the roasted veg and drizzle over the creamy peanut-coconut sauce.