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Photo of Miso aubergine steaks with chips by WW

Miso aubergine steaks with chips

10
Points® value
Total Time
1 hr
Prep
20 min
Cook
40 min
Serves
4
Difficulty
Easy
This glaze is delicious on grilled meats and fish too

Ingredients

Sweet potato, raw

600 g, cut into fries

Rapeseed Oil

1 tablespoon(s)

Aubergine

3 medium, cut into 12 thick rounds

Miso

2 tablespoon(s)

Soy Sauce

2 tablespoon(s)

Honey

1 tablespoon(s)

Sesame Oil

1 tablespoon(s)

Root Ginger

20 g, peeled and grated

Garlic

2 clove(s), grated

Cabbage

100 g, shredded

Reduced Fat Mayonnaise

100 g

Sriracha sauce

2 teaspoon(s)

Coriander, fresh

10 g, roughly chopped

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. In a small bowl, combine the mayo and sriracha. Serve the aubergine with the cabbage, sweet potato fries and mayo, garnished with coriander.

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