This a great recipe to make a super tasty taco/burrito filling that is not just beans! Tomato sauce is a key ingredient in this dish – a great source of anti-inflammatory antioxidants including lycopene. Lycopene ability to protect cells from oxidative stress makes it valuable in maintaining the health of tissues and organs and this…
Miso Glazed Aubergines Recipe
by Lucia Stansbie
This is a great side dish, easy to make and absolutely flavourful. Miso, the heart of this dish, brings more than just its umami richness; Bursting with probiotics, essential B-vitamins, and vital minerals, miso contributes to gut health and energy metabolism. Aubergines are a great source of fibre and antioxidants, but be mindful if following a low histamine diet as those nightshades are actually high in histamines.
X4 or 3 tablespoons of miso paste diluted in a little hot water
Drizzle of maple syrup
Drizzle of dark soy sauce
Fresh herbs or sesame seeds to guarnish
- Pre-heat the oven to 200c.
- Cut the aubergines in half lenghtwise and then gently score the inside of the aubergine flesh in squares making a criss-cross pattern, being mindful not to cut the aubergine’s skin but only the flesh.
- In a cup mix the miso paste, a drizzle of maple syrup and the soy sauce with some hot water in order to create a paste easy to spread on the aubergines.
- Place the aubergines on a baking tray and coat with the miso based paste, making sure it enters the cuts.
- Drizzle abundant olive oil and bake for 20/25 minutes.
- Serve with some sesame seeds or fresh herbs on top and enjoy!