Miso aubergine steaks with chips
6
Points®
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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