Miso Ginger Aubergine with Whipped Tahini Tofu Cream, Steamed Greens and Quinoa

Method

1. Pre-heat the oven to 180°C and line a baking tray with parchment paper. Cut the aubergines in half and score the inner flesh diagonally in a crosshatch pattern. Brush both sides with sesame oil and salt, then place cut-side down on the tray. Roast for 25 minutes.
2. Meanwhile, mix together the miso paste, minced garlic, minced ginger, soy sauce and sesame oil to make the glaze. Set aside.
3. Add the silken tofu, tahini, garlic, olive oil, salt and lemon juice to a blender and blend until smooth and creamy. Season to taste and refrigerate until ready to serve.
4. Cook the quinoa according to packet instructions. Steam the green vegetables until tender.
5. After 25 minutes, flip the aubergines cut-side up and brush generously with the miso glaze. Return to the oven for a further 10 minutes, or until tender and the glaze looks sticky and caramelised.
6. Plate the quinoa and steamed vegetables, add the miso aubergine halves and spoon the whipped tahini tofu cream alongside or in the centre. Season with black pepper to taste.

Equipment

• Sharp knife
• Chopping board
• Teaspoon
• Tablespoon
• Blender
• Mixing bowl
• Mincer or garlic press
• Scissors
• Fork or lemon juicer
• Baking tray
• Steamer
• Saucepan with lid