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Miso Roasted Aubergine on Asian ‘Slaw

Theo Michaels with Miso Roasted Aubergine on Asian ‘Slaw and MultiPro Go
Preparation time:
15 minutes
Cooking time:
30 minutes
Serves:
4

This is a favourite of Theo's for a punchy vegetarian dinner; he uses half a large aubergine per person, but if you’ve got a hungry crowd budget for 1 aubergine per person instead (you only need double the dressing ingredients).

  • Ingredients

    For the aubergine:
    • 2 aubergines, cut lengthways, scored crisscross
    • ½ small red cabbage
    • ½ small white cabbage
    • 1 carrot, washed
    • 1 courgette
    • 1 bunch of mint, leaves ripped
    • 1 bunch of coriander, coarsely chopped
    • 1 lime
    • 1 chilli, finely sliced
    • Sesame seeds for garnish
    • 1 tsp soy sauce
    For the dressing:
    • 4 tbsp miso paste
    • 1 tbsp cider vinegar
    • 1 tbsp honey
    For the sesame mayo:
    • 60ml mayonnaise
    • 1 tbsp sesame oil
  • Method

    • Pre-heated oven 180 fan/200c

    • Mix all the miso marinade ingredients together, brush liberally over the aubergine halves, and then place into the oven for 30 minutes.

    • Meanwhile, shred all the vegetables for the slaw using the slice function on the food processor (start with the lightest colour first). Mix the sliced vegetables together in a large bowl, then add the juice ½ lime, chopped chilli, herbs, pinch salt, and soy sauce, then reserve.
    • Mix together the mayonnaise and sesame oil (f you want to make it look pretty, pour it into a piping bag).
    • Once the aubergines are cooked, divide the Asian ‘slaw onto serving plates, top with aubergines, drizzle with sesame mayo and garnish with sesame seeds and sliced chilli.
    • Enjoy!

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