STICKY ROASTED MISO AUBERGINE RECIPE

How to make Miso aubergines with Ballantine’s sriracha

• Preheat your oven to 200°C.
• Chop your aubergine in half, half again then into 2cm chunks.
• Ddrizzle with oil, pinch of salt and pepper and toss to coat.
• Bake in the oven for 20-25 minutes or until soft and tender, turning halfway.
• In a bowl, combine the miso paste, soy sauce, maple syrup, lime zest (reserve some for later) and juice, sugar, rice wine vinegar and warm water.
• In a dry pan, toast your sesame seeds for a couple of minutes until they turn brown and add them to your sauce.
• Slice your red onion and in another pan, add half to a bit of oil and cook for 3-4mins.
• Add in your aubergine and stir then mix in the sauce and cook until thickened.
• Make your pickled red onion by combining the other half of the red onion with salt, sugar and rice wine vinegar. Leave for minimum 10 minutes but longer the better.
• Serve with a cucumber salad made by peeling the cucumber and adding the strips to a bowl with salt, sugar and vinegar with a chopped red chilli. Leave for minimum 10 minutes Squeeze out liquid before serving.
• Make the Sriracha mayo by combining the vegan mayo, some lime zest and the Ballantine’s Sriracha.
• Serve over rice with some coriander and extra lime.