Miso Aubergines with Red Pepper Hummus*
When it comes to creating tasty main courses Miso Aubergine is one of the simplest but most delicious recipes I know. The sauce is so balanced in terms of flavours - there’s the savoury salty miso element, the sourness of the rice vinegar and the sweetness of the maple too. I love this piping hot or else cold the next day straight from the fridge so my advice is make a double batch when you're cooking it.
The Frontier Foods Roasted Red Peppers elevated a classic hummus into something really special. They’re also so handy to add to salads. The charred sweet flavour is gorgeous.
Red Pepper Hummus
1 x 400g tin of chickpeas - drained and rinsed. (Save the water to make aquafaba mayo)
1 jar Frontier Foods Roasted Red peppers
3 tablespoons Frontier Foods Tahini
1 garlic clove - crushed
2-3 tablespoons filtered water depending on the consistency desired
Juice of half a lemon
Salt and pepper to season
A slug of olive oil
- Blend all the ingredients except the red peppers till a silky smooth consistency is achieved. Pulse in the red peppers. I like a little texture so I don’t over blend them. Drizzle with olive oil and serve immediately.
It will keep for up to 5 days stored in an airtight container in the fridge.
Miso Aubergine
2 Aubergines
Miso sauce
1 tablespoon of tamari
2 tablespoons miso paste
2 tablespoons mirin or rice vinegar
1 tablespoon of maple syrup.
Combine all the miso sauce ingredients together and set aside.
Score the aubergines and cook in the oven for 20 minutes at 180*.
Remove and pour over the sauce and return to the oven for a further 20 minutes.
Serve with Roasted Red pepper hummus and lots of coriander and hemp seeds and a green salad.
Thank you to Frontier Foods for Collaborating with me on this post. See their Instagram for more inspiration and shop the range in stores nationwide.
