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Baked Aubergine with Miso Satay

White miso is made from boiled soybeans, and red miso is made from steamed soybeans. Fermented foods are foods that have been through a process of lacto-fermentation in which natural bacteria feed on the sugar and starch in the food creating lactic acid. This process preserves the food, and creates beneficial enzymes, B-vitamins, Omega-3 fatty acids and various probiotics, improving our digestion. Equally, natural fermentation of foods has been shown to preserve nutrients in food and break it down to a more digestible form
Course: Main Dish


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.