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We love this Ginger Miso Aubergine recipe from the lovely people over at A Conscious Collection and we reckon you will too!

Ginger Miso Aubergine has to be one of my favourite dishes at the moment. It’s been on rotation at home for the last couple of weeks like my favourite skinny ripped jeans! I’m not going to lie; Eggplant has never been my vegetable of choice in the past. I’ve found it bland, and honestly hadn’t really explored cooking with it until I discovered the Japanese miso eggplant dish and I have been obsessed ever since!

My version is an extremely clean and simple version of the Japanese favourite. What’s great about it? Eggplant hosts a number of health benefits: they are high in fiber, mineral rich, and also ridiculously low in calories. They are great for keeping skin in check, reaping the benefits of the water, nutrients and minerals and helping you to achieve smoother, younger looking skin. A winner all round I say.

The combination of miso and eggplant is ridiculously delicious and it honestly is such a fuss free dish that you can serve it as a starter, or as a side to an endless list of mains. If you’re a fan of Miso, have a miso-a-thon and whip up a batch of my miso soup to accompany this skin loving beauty food.

Ingredients

2 Eggplants

1/4 cup sesame seeds

2 Tbs white miso paste

1 tbs rice wine vinigar

1 knob fresh ginger

1 1/2 tbs pure maple syrup

1 tbs tahini

Chives to garnish

coconut oil

Miso Aubergine

Method

Preheat the oven to 180 degrees celsius.

Slice the eggplant in half length ways and score them with a criss cross pattern.

Rub melted coconut oil on to the eggplants or spray with a coconut oil spray for ease.

Place in the oven and bake for around 20 minutes until eggplants are soft and cooked through.

Whilst cooking make the miso paste. Combine the miso, vinegar, maple syrup and tahini in a bowl or jug and mix well. Using a garlic press, squash the knob of ginger allowing it to mince into the bowl. Mix in and add a touch of water if the paste is too thick.

Once the eggplants are cooked, turn the oven off and change it over to the grill on full heat. Remove from the oven and spread a generous layer of the miso paste on top, sprinkle with sesame seeds and chives and place under the grill for 5-10 minutes until the miso has soaked through and darkens on top.

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