Miso & Black Bean Aubergine
Black bean chilli sauce is our new absolute jam… it’s a total flavour bomb and the yielding roasted aubergine flesh here is the perfect foil. Add a soft boiled egg to complete this smashing week night dinner, this one’s tasty enough to satisfy the most intense of savoury cravings.
This recipe serves 2.
10 mins prep
40 mins cooking
Kit list: small roasting tray, medium saucepan, colander
Ingredients for the roasted aubergine:
1 tbsp miso paste
1 tsp agave
1 tsp tamari
Ingredients for the black bean spelt:
2 tbsp laoganma (black bean chilli sauce)
6 spring onions
1 tbsp minced ginger (1 thumb)
1 tbsp minced garlic (2-3 cloves)
2 tbsp chinkiang vinegar
1 egg per person
Handful of kale + tsp sesame oil per person (to sauté)
If possible, soak the spelt for 6 hours or ever overnight.
Preheat the oven to 210 degrees.
Halve the aubergine and cross-hatch the flesh.
Mix the miso, agave & tamari and massage this into the scored flesh.
Roast at the top of the oven for 25 mins until caramelised and yielding
Meanwhile, if you’ve soaked the spelt drain and rinse.
Bring spelt to the boil in salted water and simmer gently for 40 mins.
Slice the spring onions.
Drain the spelt and rinse the saucepan if needs be.
Heat the laoganma in the saucepan.
Sauté spring onion, garlic & ginger for 5 mins until soft and tantalising...
Tip the spelt back into the sauce pan and stir well over medium heat for 2 mins allowing everything to mingle.
Turn off the heat and add the chinkiang vinegar.
Serve with the roasted aubergine... maybe some sesame kale... possibly a soft boiled egg.