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- Miso Aubergine and Mushroom Salad…
Miso Aubergine and Mushroom Salad
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4 serving
Prep time:
Cook time:
Serves: 4
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.
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Ingredients
- 200g cherry tomatoes, halved
- 1 tsp fine sea salt
- 5 garlic cloves
- 5 cm 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
Mix the remaining peanut paste with the coconut cream, the tomato liquid, sugar and lime juice; season.
Step 5
Divide the lettuce, tomatoes and herbs between 4 plates. Top with the roasted veg and drizzle over the creamy peanut-coconut sauce.
Tips or serving suggestions
Allow some extra time for the baked veg to cool before serving.
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