Baked Aubergine with Miso Satay
For the Aubergine
- 2 Aubergines (eggplants)
- 1 tbsp olive oil
- 1/2 tsp sea salt
For the Miso Satay
- 80 g Cashews, activated
- 1 tbsp WhitemMiso Paste
- 1 tbsp Tahini paste
- 3 tbsp Tamari soy sauce
- 1 tbsp Pure maple syrup
- 3 tbsp Freshly squeezed orange juice
- 2.5 cm peeled ginger
- 1 clove peeled garlic
- 1 tbsp olive oil
- 1/4 tsp ground coriander
- 3-4 tbsp coconut milk (optional) plus 1 tbsp if needed
- toasted black and white seasame seeds for garnish
- Preheat the oven to 200°C fan/425°F/ Gas 7. Cut each aubergine in half lengthways.
- Score across the flesh diagonally one way and then the other to form a diamond pattern to allow steam to escape. Drizzle lightly with olive oil, sprinkle with a little sea salt and roast in the oven for 25 minutes until the flesh starts to soften.
- While the aubergines are roasting, make the miso satay. Combine all the ingredients with a pinch of salt in a high-speed blender or food processor and process until smooth and thick. Add a little more of the coconut milk, to reach the consistency you desire.
- Remove the aubergines from the oven, and spread a layer of the satay sauce over the top of each one. Return to the oven and bake for a further 10 minutes or until the aubergines have become quite gooey.
- For the last few minutes, turn the oven to its grill (broiler) setting and lightly grill, allowing the top to brown a little. Remove from the grill and allow to cool slightly. Sprinkle a few sesame seeds on each aubergine half and serve.
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