Miso Mushrooms & Aubergine
Serves 2:
1 aubergine
250g chestnut mushrooms
1 tbsp miso paste
1-2 tbsp honey
2 tbsp rice vinegar
Soy sauce to taste
Sesame seeds
Spring onion
Short grain rice or soba noodles for serving
Cut the aubergine into 1.5cm cubes and cook on medium high for about 2 mins
Splash in some soy sauce and sesame seeds and continue to cook for another 5 mins tossing frequently so the soy sauce doesn’t burn
In the meantime slice or quarter the mushrooms, then chuck them in with the aubergine.
In a jug mix the miso paste, honey, rice vinegar and a little soy sauce. Taste it and adjust to your preference then pour the sauce over the mushrooms and aubergine and cook for 5 - 10 mins, turning occasionally - you don’t want the sauce to burn, but you do want it to caramelise onto the veg a bit!
Serve on top of soba noodles or some sticky short grain rice and top with spring onion and sesame seeds