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- Miso Aubergine with Ginger Oat Crumble
Miso Aubergine with Ginger Oat Crumble
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5 serving
Prep time:
Cook time:
Serves: 5
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.
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Ingredients
- 10 baby aubergines
- 1¼ tsp salt, (0.25 tsp for the aubergine, 1 tsp for the crumble)
- 6 tbsp sesame oil, (2 tbsp for the aubergine, 4 tbsp for the sauce)
- 2 tbsp sweet miso paste, (for the sauce)
- 3 tbsp agave syrup, (for the sauce)
- 3 tbsp soy sauce, (for the sauce)
- 2 tbsp coconut sugar, (1 tbsp for the sauce, 1 tbsp for the cumble)
- ½ tsp ground ginger, (for the sauce)
- 20g pickled sushi ginger, plus 1 tbsp pickled liquid (for the sauce)
- 100g MOMA gluten free jumbo oats
- 80g ground almonds
- 1 tsp dried oregano
- 20g sesame seeds
- 20g butter
- 1 large pinch sesame seeds
- 1 pack pomegranate seeds
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.
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