recipes

My number one

After surrendering to a few mince pies and chocolates over the festive period it is time indeed to get back on track. Not that I couldn’t do with losing a few pounds but the mission is to feel great on the outside and keep the 10 trillion cells inside happy and functioning to their full potential. And yes I want to enjoy the food I eat too, because eating is what many people say I live for.

So here is my first recipe on the Plant Strong Living blog. It could only be an aubergine dish, it is inspired loosely by one I ate at a sushi restaurant in London. I did ask for the recipe but the waiter informed me that the sauce comes from Japan... not a very detailed description. I believe that my version is great, if only judging from the swiftness with which it always seems to disappear.

AUBERGINE SALAD WITH MISO DRESSING

For an oil free version, steam the aubergines. This recipes serves 4 if part of a Japanese style meal. On its own 2. For a more substantial meal toss with some cooked cooled soba noodles for a fabulous noodle salad. The chiili pepper can be omitted for a milder version of the dish.

Make sure your aubergines are cooked well, they should be squishy with no give to a fork. Undercooked aubergine is just plain nasty and quite undigestible.

ingredients

2 medium aubergines, cut into 2-3cm cubes
1 tbs of oil (olive or rapeseed)
2 heaped Tbs brown rice miso
2 Tbs rice wine vinegar
4 Tbs mirin
1tsp agave nectar
1 tsp toasted sesame oil (optional)
1 clove of garlic, minced
5 spring onions, sliced
1 red chili pepper, sliced (for less heat deseed and finely chopped)
2 Tbs sesame seeds

method

  1. Preheat the oven to 200C. Place the aubergine in a roasting dish or a baking sheet with edges, large enough to the aubergine pieces in a single layer. Drizzle the oil over the aubergine, using your hands toss the aubergines in the oil until all pieces coated.
  2. Roast the aubergine in the oven for about 25 min till starting to brown and the aubergine pieces are soft and squishy when pressed. Let the aubergine cool down.
  3. For the dressing, in a small bowl, mix together the miso, vinegar, mirin and garlic. If too thick thin it out the dressing with a few tablespoons of water.
  4. Place the aubergine into a bowl and pour dressing over the aubergine, making sure all pieces are well coated.
  5. Next add the spring onions and chile pepper. Toss together.
  6. Sprinkle the sesame seeds over and serve.

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