Miso-roasted aubergine steaks with...Miso-roasted aubergine steaks with sweet potato

Miso-roasted aubergine steaks with sweet potato could be just the gluten free, dairy free, lacto ovo vegetarian, and vegan recipe you've been looking for. One serving contains 313 calories, 8g of protein, and 9g of fat. For $2.15 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. This recipe serves 2. valentin day will be even more special with this recipe. 520 people have made this recipe and would make it again. It is brought to you by BBC Good Food. Plenty of people really liked this hor d'oeuvre. From preparation to the plate, this recipe takes approximately 1 hour and 25 minutes. A mixture of spring onions, brown miso paste, sunflower oil, and a handful of other ingredients are all it takes to make this recipe so delicious. Taking all factors into account, this recipe earns a spoonacular score of 99%, which is super. Similar recipes are Miso-roasted aubergine steaks with sweet potato, Miso roasted tofu with sweet potato, and Aubergine and sweet potato red Thai curry.

Ingredients

Cooking Instructions

1. 01

   Heat oven to 180C/160C fan/gas

2. 02

   Peel the aubergine with a potato peeler and roughly spread the miso paste all over it the best way to do this is with the back of a spoon.

3. 03

   Put it in a roasting tin along with the sweet potato wedges.

4. 04

   Pour 225ml boiling water into the base of the tin, then add the oil, ginger and garlic.

5. 05

   Sprinkle a pinch of salt over the wedges and place in the oven.

6. 06

   After 30 mins, pour another 125ml boiling water into the base of the tin and roast for another 20 mins. Repeat, adding 50ml boiling water and the spring onions, and roast for 10 mins more. Check the aubergine is cooked by inserting a knife in the centre if it is ready it will easily slide in and out, and the aubergine will be soft on the inside.

7. 07

   Sprinkle the chopped parsley over the potato wedges, slice the aubergine into 2cm thick steaks and serve on top of the potatoes. If there is no sauce in the bottom of the tin, add 3 tbsp water to loosen up the miso, then pour the miso gravy over the aubergine steaks and sprinkle with cracked black pepper.