Recipe details

Denise says:

  • Miso is a paste produced by fermenting soybeans. It is a key ingredient in various East Asian cuisines, particularly Chinese and Japanese.
  • The umami flavoured paste comes in a variety of intensities, generally distinguished by its colour – white, yellow and red. The white is the mildest, with a delicate flavour and is typically used in desserts. The yellow has been fermented a little longer and subsequently has a stronger flavour.
  • It is well suited to both sweet and savoury recipes. Whereas, red miso goes through the longest fermentation process so has the strongest flavour. Its bolder flavour is best in savoury recipes, such as soups, stews and dishes with tofu, salmon or chicken.
  • This is a tasty vegan recipe, ideal as part of a buffet or sharing plates for a small dinner party. Substitute sweet potato for butternut squash if you wish.
  • This is a tasty vegan recipe, ideal as part of a buffet or sharing plates for a small dinner party. Substitute sweet potato for butternut squash if you wish.
  • Preparation Time: 15 minutes
  • Cooking Time: 30 minutes
  •  Serves: 2 – 4

Ingredients:

  • 300g sweet potatoes (1 – 2 potatoes)
  • 3 tablespoons rapeseed oil
  • 6 baby aubergines – sliced lengthways
  • ½ teaspoon salt
  • ~
  • 2 tablespoons tahini
  • 2 tablespoons white miso
  • 2 teaspoons distilled white vinegar or rice wine vinegar
  • ~
  • 1 spring onion – trimmed and thinly sliced
  • 1 tablespoon white sesame seeds – toasted
  • 1 tablespoon black sesame seed or nigella seeds
 

Method

  1. Preheat oven to 220°C. Rinse 2 sweet potatoes, rubbing to remove dirt from skins.
  2. Cut potatoes into quarters lengthwise, then cut each wedge in half crosswise into roughly 4 cm long pieces. Toss potatoes with the oil and salt onto a baking tray lined with baking parchment.
  3. Roast the potatoes for 15 – 20 minutes, tossing them every 5 minutes until a knife easily pierces flesh but exterior is still crispy.
  4. Preheat the grill to its highest setting – 220°C/425°F. Place the sliced aubergines onto an oven tray. Drizzle over some rapeseed oil and grill until just golden on both sides – approximately 3 – 4 minutes each side.
  5. Meanwhile, mix the tahini, miso, vinegar, and 1 tablespoon water with a fork in a small bowl until smooth.
  6. Arrange roasted potatoes and cooked aubergine on a serving platter. Drizzle with miso tahini dressing and top with sesame seeds and spring onions.

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