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Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.

Miso Aubergines with Tofu Sesame and Chilli

Baked in a marinade of miso and garlic and dressed with a punchy lime dressing, Rukmini Iyer's miso aubergine and tofu traybake also happens to be vegan.

From the book

Introduction

Miso aubergines seem to be all the rage at the moment, and with good reason – the flavours work beautifully together. This version adds a punchy sesame and lime dressing to liven up both the aubergines and the crispy tofu. Serve alongside fluffy white rice.

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Ingredients

2 aubergines, halved lengthways
250g firm organic tofu, cut into 1.5cm slices
75g miso paste
2 tbsp sesame oil
2.5cm ginger, grated
2 cloves of garlic, crushed
100g spring greens, thickly sliced
For the dressing:
1 red chilli, finely chopped
2cm ginger, grated
2 cloves of garlic, grated
2 limes, zest of 1 and juice of both
2 tbsp soy sauce
2 tbsp sesame oil
3 spring onions, thinly sliced
To serve:
30g sesame seeds
white rice

Method

Preheat the oven to 180°C fan/200°C/ gas 6. Cut deep cross-hatches into each aubergine half, then transfer to a roasting tin along with the tofu.

Mix the miso paste with the sesame oil, ginger and garlic, then rub this into everything in the roasting tin. Transfer to the oven and roast for 25 minutes. Then, rub the spring greens with 1 tablespoon of sesame oil, add them to the tin and cook for a further 20 minutes.

Meanwhile, mix the chilli, ginger, garlic, lime zest and juice, soy sauce, sesame oil and spring onions together. Tip this dressing over the aubergine and tofu as soon as it comes out of the oven, then scatter with the sesame seeds. Serve hot with rice alongside.

Note: You probably already have your favourite tofu brand – I’ve found that the ‘Tofoo’ organic brand from the supermarket works well roasted.

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From the book: The Green Roasting Tin

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