In­gre­di­ents

Buckinghamshire Advertiser - - FOOD AND DRINK -

220g aubergine 1tbsp sun­flower oil 2tbsp sweet miso 2tbsp mirin 1tbsp brown rice vine­gar 1 inch grated gin­ger 1 spring onion (10g) 1/4 cup wa­ter 1tbsp tamari 1tbsp wa­ter 5g fresh co­rian­der Fresh chilli slices Pre-heat the oven to 180C/Gas 4. Slice the aubergine into cir­cles ap­prox­i­mately half a cen­time­tre thick. Line a bak­ing tray with bak­ing pa­per and smear with one ta­ble­spoon sun­flower oil. Make the sauce by mix­ing to­gether the sweet miso, mirin, gin­ger and brown rice vine­gar to­gether. Slice the spring onion thinly on an an­gle, then mix into the sauce. Dip each of the au­bergines on both

(Serves 4)

In­gre­di­ents

150g oats 1/2 lemon, juiced

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