Miso-glazed aubergine steaks with cabbage & chips
Sweet potato(es), raw
600 g, cut into fries
3 medium, cut into 12 thick rounds
1 tablespoons, heaped
20 g, peeled and grated
2 clove(s), grated
100 g, shredded
Reduced Fat Mayonnaise
10 g, roughly chopped
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the sweet potato chips on a baking tray and drizzle over the rapeseed oil. Season and bake for 35-40 minutes, turning halfway, until golden.
- Meanwhile, put the aubergine slices on a large baking tray. Combine the miso, soy sauce and honey with half the sesame oil, ginger and garlic, and 2 tbsp cold water in a bowl. Brush the glaze over the aubergine and bake with the potatoes for 25-30 minutes.
- Heat the remaining sesame oil in a large nonstick frying pan or wok and stir-fry the remaining ginger and garlic for 1 minute. Add the cabbage and stir-fry for 2-3 minutes.
- In a small bowl, combine the mayo and sriracha. Serve the aubergine with the cabbage, sweet potato fries and mayo, garnished with coriander.