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

DSC09357.jpg
 

  • 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