Japanese food is one of my all-time favourite cuisines. I am forever taking the Japanese dishes I enjoy most and reconstructing them with fresh, readily available ingredients, and this recipe is no exception. The contrast of the gooey, soft, sweet and sour eggplant and the fresh, crunchy salad is just delicious.
Ingredients 12
Eggplant
2 eggplants (aubergines), medium
quality mineral salt
3 tbsp miso paste
3 tbsp coconut sugar
2 tbsp apple-cider vinegar, plus extra for the salad
3 tsp fresh ginger, grated
Salad
200 g red cabbage, shredded
2 carrots, medium, sliced into ribbons
1 avocado, medium, peeled, stone removed, diced
100 g mung bean sprouts
To Serve
1 tbsp spring onion (scallion), thinly sliced
2 tsp sesame seeds
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Method 6
Preheat the oven to 200°C (390°F) fan-forced.
Begin by slicing the in half and scoring the flesh in a diamond pattern, being careful not to pierce the skin.
Place the , skin side down, on a baking tray lined with baking paper and sprinkle with . Bake for 20 minutes. The eggplant should be soft to the touch.
Mix together the , , and in a bowl. Spread two-thirds of the mixture over the and return to the oven for 15 minutes, or until the glaze begins to caramelise.
Toss the salad ingredients together; , , , and , add another splash of to the remaining glaze mixture and stir together. Pour this over the salad.
Sprinkle the with the and and serve with a generous helping of salad.
