Miso-roasted aubergine steaks with sweet potato - Good Food Middle East
Roast thick slices of aubergine with miso, garlic and ginger, then serve with chunky sweet potato wedges for a filling, vegetarian dinner
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Ingredients
- 1 large aubergine (about 375g)
- 2 tbsp brown miso paste (we used Clearspring)
- 350g sweet potatoes, unpeeled and cut into chunky wedges
- 1 tbsp sunflower oil
- thumb-sized piece ginger, grated
- 1 garlic clove, grated
- pinch of pink Himalayan salt
- 8 spring onions, sliced diagonally
- small pack parsley, leaves chopped
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