Recipes • NZ Vegetarian Society

Ingredients

• 2 aubergine, sliced in half lengthways and the flesh scored in a criss-cross pattern
• 1 tsp salt
• 1 Tbs miso paste
• 2 Tbs hot water
• 1 Tbs mirin
• 1 Tbs peanut or rice bran oil
• 1/2 tsp sesame oil
• 1 clove garlic, crushed
• 1 Tbs ginger, finely grated
• 1 Tbs light soy sauce, Tamari or coconut aminos
• 1 Tbs peanut, almond or cashew butter
• 1 tsp chilli flakes or powder (optional)
• 2 Tbs rice bran oil
• 1 tsp sesame seeds