Miso Eggplant w/ Asian Greens

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SERVES FOUR
PREP TIME: 20 MINUTES
COOKING TIME: 20 MINUTES

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Ingredients

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FOR THE EGGPLANT

2 EGGPLANTS, CUT IN HALF & SCORED

2 TBSP RED MISO PASTE

2 TSP ROUGHLY CHOPPED, GINGER

1 LIME JUICED

1 TBSP RICE WINE VINEGAR OR MIRIN

SPLASH SESAME OIL

1 STALK SPRING ONION, FINELY CHOPPED

SPRINKLE SESAME SEEDS

1/2 RED CHILLI, DE-SEEDED & FINELY CHOPPED

1 TBSP CORIANDER, FINELY CHOPPED

FOR THE ASIAN GREENS

2 TSP SESAME OIL

1 BUNCH BABY PAK CHOY, BIGGER PIECES SLICED

1 BUNCH BROCCOLINI, HALVED

2 STALKS SPRING ONION, FINELY CHOPPED

HANDFUL SUGAR SNAP PEAS

LARGE HANDFUL THAI BASIL, LEAVES PICKED

FOR THE ASIAN DRESSING

1/2 RED CHILLI, DE-SEEDED & FINELY CHOPPED

2 GARLIC CLOVES, MINCED

1 TBSP GINGER, ROUGHLY CHOPPED

1 TBSP TAMARI

1 LIME JUICED

SQUEEZE HONEY

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Utensils

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BAKING TRAY

SHARP KNIVES

GARLIC MINCER

MEDIUM FRY PAN

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Method

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1. PRE-HEAT OVEN TO 200 DEGREES CELSIUS. MIX ALL OF THE MISO INGREDIENTS TOGETHER IN A SMALL BOWL AND SET ASIDE

2. CUT EGGPLANTS IN HALF AND SCORE THE EGGPLANT - MAKING INCISION 2CM APART. SPLASH WITH OLIVE OIL AND A CRACK OF SALT. ROAST FOR 20 MINS

3. PREPARE ASIAN DRESSING IN A SMALL BOWL AND CHOP GREENS WHILE YOU WAIT

4. AT THE 20 MINUTE MARK REMOVE EGGPLANT AND SPOON MISO PASTE OVER EGGPLANT - MAKING SURE IT DRIZZLES INTO THE CUTS. BAKE FOR ANOTHER 15 MINS OR SO

5. HEAT A FRY PAN OVER MEDIUM HIGH HEAT WITH A SPLASH OF SESAME OIL. ADD THE BROCCOLINI, SAUTÉING FOR 3-4 MINUTES OR UNTIL THEY BEGIN TO SOFTEN

6. ADD 1/2 THE DRESSING AND SIMER FOR A MINUTE OR TWO

7. ADD THE PAK CHOY, SUGAR SNAP PEAS, SPRING ONION, THAI BASIL & THE OTHER HALF OF THE DRESSING. SAUTE FOR ANOTHER 2 MINUTES OR UNTIL THE PAK CHOY WILTS SLIGHTLY

8. REMOVE EGGPLANT FROM OVEN, SERVE WITH GREENS & SPRINKLE WITH SPRING ONION, FRESH CHILLI, SESAME SEEDS & CORIANDER - ENJOY!

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