MISO AUBERGINE WITH BLACK BEAN CABBAGE & COURGETTE AND CARROT “NOODLES”

I would like to open this with stating I have nothing against actual noodles. I just didnt have any but i did have some ever so slightly fusty carrots and a courgette. And it made me remember this recipe i always used to make but haven’t done in ages.

So there you go accidentally carb free make of that what you will. Its also Vegan and gluten-free (make sure to use tamari though).

Big news of the week is I discovered @whitemausu black bean rayu and its changed my life!! Its so good i got it on @farmdrop but its available quite a few other places.
Next stop trying their peanut rayu 🤯

Let me know how you get along and if you fancy sharing a pic of what you made remember to tag us.

#misoaubergine #brownmiso#glutenfreerecipes #veganuary#veganrecipes

INGREDIENTS

Miso Aubergine

2 medium sized aubergines

1 tsp sesame oil

1.5 tbsp brown or red miso

1 tbsp mirin

1.5 tbsp honey

Splash water to loosen

To garnish

1 tbsp sesame seeds

2 spring onions

fresh coriander

Stir fried cabbage

1/2 head of cabbage

1/2 tbsp sesame oil

2 tsp preserved black bean in chilli oil (I used White Mausu black bean Rayu, thoroughly recommend)

Carrot and courgette "noodles" with satay

1 tbsp peanut butter

1 tbsp honey

1 tbsp soy sauce

5 cm ginger, grated

1 garlic clove, grated

2 carrots, julienne

1 courgette, julienne

3 spring onions, sliced

1/2 lime, juiced

Splash of water, to loosen

Salt

METHOD

1. Mix the sesame oil, mirin, miso, honey and splash of water to loosen. Stir well.

2. Score aubergines deeply in a diagonal pattern an inch apart.

3. Get a pan hot, add a splash of neutral oil and fry the aubergine until golden brown.

4. Brush the aubergines with marinade and let it sink in for 15 minutes.

5. Make the dressing for the carrot and courgette "noodles" by mixing peanut butter, soy, honey, ginger, garlic and lime juice. Loosen with splash of water - you want it runny enough to coat the veg nicely but not so loose it will run off.

6. Roast the aubergines in oven at 180 for 20 minutes until the flesh is soft. Test by piercing with knife (might need longer if using bigger aubergines)

7. Chop cabbage thinly. Get a frying pan hot add the oil and splash of water, put a lid on to steam fry the cabbage. Add the chilli oil at the end when ready to serve.

8. Julienne the carrot and courgettes. You can do this with a julienne peeler, on a mandolin with attachment or by hand. Put in a mixing bowl with the sliced spring onions, add the satay dressing just before serving.

9. Sprinkle the sesame seeds, spring onions and fresh corriander to garnish.