Aubergine with Miso
Go Japanese with this amazing 'heaven on your tongue' veggie supper
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Cooking tools:
- Oven
- Roasting pan
- Mixing bowl
- Chef's knife
- Cutting board
- Grater
- Peeler
- Measuring spoon
- Spoon
- Serving bowl
Ingredients
- 2 medium aubergines, cut into 1cm slices
- 1 tsp light oil for greasing
- Small bunch coriander, chopped
- 1 tbsp toasted sesame seeds (optional)
- 1 1/2 tbsp white miso paste
- 2 tbsp mirin
- 1 tbsp sake (or white wine)
- Thumb-sized piece root ginger, peeled and grated
- 2 spring onions, sliced
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