Miso-Roasted Aubergine (Eggplant) Steaks with Sweet Potato
Nutrition per serving
Calories | 326 kcal |
Protein | 7.4 g |
Carbs | 54.5 g |
Fats | 10.6 g |
Saturated Fat | 1.5 g |
Monounsaturated Fat | 6.6 g |
Polyunsaturated Fat | 1.1 g |
Sugars | 17.7 g |
Fiber | 13.5 g |
Sodium | 934 mg |
Ingredients
Aubergine (eggplant) | |
Miso Paste | |
Sweet Potato | |
Olive Oil | |
Ginger | |
Garlic | |
Green Onions/Spring Onions or Scallions (including tops and bulb) | |
Parsley |
Preparation
1. Cut unpeeled potatoes into chunky wedges.
2. Spread the miso paste roughly all over the eggplant.
Cooking
1. Preheat the oven to 180C/160C fan/gas4/350 F).
2. Place eggplant in a roasting tin side by side with slightly salted sweet potato wedges.
3. Pour 1/4 cup of boiling water into the base of a tin, then add oil, grated ginger and minced garlic. Place the tin inside the oven.
4. After 30 minutes of cooking time, pour 2 tbsp of water into the base of the tin and continue roasting the eggplant and sweet potato wedges for about 15 minutes.
5. Add 1 tbsp of boiling water into the roasting tin along with spring onion and continue roasting for another 6 minutes. To check the eggplant if it's done, insert a knife in the center. If it is done, the knife will slide in and out easily, and the eggplant is soft inside.
6. Sprinkle the chopped parsley over the potato wedges.
7. Slice the eggplant into 2cm thick and place on top of potatoes.
8. If the tin is too dry and there was no any sauce left, just add 1 tsp of water to loosen up the miso paste, then pour the miso gravy over the eggplant slices.
9. Sprinkle with cracked black pepper just before serving.