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- Miso Aubergine with Ginger Oat Crumble
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Search results for 1 tsp of dried oregano
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Search results for 6 tbsp of sesame oil, (2 tbsp for the aubergine, 4 tbsp for the sauce)
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Search results for 1.25 tsp of salt, (0.25 tsp for the aubergine, 1 tsp for the crumble)
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Search results for 2 tbsp of sweet miso paste, (for the sauce)
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Search results for 3 tbsp of agave syrup, (for the sauce)
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Search results for 0.5 tsp of ground ginger, (for the sauce)
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Search results for 20 g of pickled sushi ginger, plus 1 tbsp pickled liquid (for the sauce)
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Search results for 20 g of sesame seeds
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Ingredients
- 1 tsp of dried oregano
- 1 large pinch of sesame seeds
- 6 tbsp of sesame oil, (2 tbsp for the aubergine, 4 tbsp for the sauce)
- 10 baby aubergines
- 1.25 tsp of salt, (0.25 tsp for the aubergine, 1 tsp for the crumble)
- 2 tbsp of sweet miso paste, (for the sauce)
- 3 tbsp of agave syrup, (for the sauce)
- 2 tbsp of coconut sugar, (1 tbsp for the sauce, 1 tbsp for the cumble)
- 0.5 tsp of ground ginger, (for the sauce)
- 20 g of pickled sushi ginger, plus 1 tbsp pickled liquid (for the sauce)
- 100 g of moma gluten free jumbo oats
- 80 g of ground almonds
- 20 g of sesame seeds
- 20 g of butter
- 1 pack of pomegranate seeds
- 3 tbsp of soy sauce, (for the sauce)