Luke Robinson served up a tasty miso glazed aubergine with rice and pickle on Living On The Veg with Henry Firth, Ian Theasby.
The ingredients are: 1 Aubergine and Olive oil for frying.
For the glaze: 1.5 tbsp white miso paste, 1.5 tbsp sugar, 1/2 tbsp Mirin, 1/2 tbsp Sake and 1/2 tsp seaweed powder.
For the pickle: 1 cucumber, peeled, 1 carrot, grated, 50g rehydrated seaweed, 1 tbsp rice wine vinegar and 3 tbsp soy sauce.
To garnish: 1 tbsp grated ginger on a microplane, 1 tbsp sesame seeds and 1 tbsp chopped Shiso leaves.
See the recipe in Bosh’s book titled: BOSH! Healthy Vegan: Over 80 brand-new recipes with less fat, less sugar and more taste, from the 1 Sunday Times bestselling authors
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