WHAT TO EAT TONIGHT

Miso aubergines with tofu

Roasted aubergines, crispy tofu and a punchy sesame and lime dressing

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Roasted aubergines, crispy tofu and a punchy sesame and lime dressing

Posted

  • Serves 4
  • Preparation time 10 minutes
  • Cooking time 45 minutes
  • 2 aubergines, halved lengthways
  • 250g firm organic tofu, cut into 1.5cm slices
  • 100g spring greens, thickly sliced
  • 75g miso paste
  • 1 tbsp sesame oil
  • 2.5cm ginger, grated
  • 2 cloves of garlic, crushed
  • Sesame seeds, to serve
  • White rice, to serve
  • For the dressing:
  • 1 red chilli, finely chopped
  • 2cm ginger, grated
  • 2 cloves of garlic, crushed
  • 2 limes, zest and juice
  • 30ml soy sauce
  • 30ml sesame oil
  • 3 spring onions, thinly sliced
  1. Preheat the oven to 180ºC/fan 170ºC/gas mark 4.
  2. Cut deep cross-hatches into each aubergine half, then transfer to a roasting tin along with the tofu and spring greens.
  3. Mix the miso paste with the sesame oil, ginger and garlic, then rub this into everything in the roasting tin. Transfer to the oven and roast for 45 minutes.
  4. Meanwhile, mix the chilli, ginger, garlic, lime zest and juice, soy sauce, sesame oil and spring onions together. Tip this dressing over the aubergine and tofu as soon as it comes out of the oven, then scatter with the sesame seeds. Serve hot with rice alongside.

Recipe is extracted from The Green Roasting Tin

Recipe is extracted from The Green Roasting Tin

by Rukmini Iyer

Published by Square Peg

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Tagged in:
Vegetarian
summer recipes

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