Miso Aubergine with Ginger Oat Crumble
By MOMA Foods
Published on 03 July 2022
These
miso aubergines work perfectly as part of a mezze platter, as an accompaniment
to grilled meats and fish or simply enjoy by themselves. The crunchy oat
topping and pickled ginger add a real depth of flavour and texture. Use with
MOMA Jumbo oats to keep the recipe gluten free. Swap the butter for vegan
butter to make vegan too! Looking for more aubergine recipes? Look no further.Time and servings
50 minsTotal time
5Servings
5 minsPrep time
45 minsCooking time
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)
Method
Step 1
Preheat the oven to 170 °C.Step 2
Halve the baby aubergines lengthways. Sprinkle with salt and leave to sit for 15 mins.Step 3
In a large frying pan heat the sesame oil on a medium heat and place the aubergines in the pan with the lid on. Cook for about 3 mins then turn them over and do the same. Then place them in a baking tray with the flesh side up.Step 4
Mix together all the ingredients for the sauce and spoon on to the aubergines.Step 5
In a separate bowl mix the oats, ground almonds, oregano, sesame seeds, coconut sugar and sea salt.Step 6
Cut the butter into smaller pieces and add to the oat mixture. Using your hands rub the mix together until it forms large crumbs and sprinkle over the top of the aubergines.Step 7
Place in the oven for 20 minutes. The crumble should a be a golden brown colour.Step 8
Once cooked, plate and scatter with some black sesame seeds and pomegranate seeds and drizzle with any of the remaining sauce.