Sticky Miso Aubergine On Butterbeans
This recipe features sticky miso aubergine served on gingery, garlicky butterbeans. The aubergine is roasted until tender, then glazed with a mixture of white miso, rice wine vinegar, sesame oil, and honey. The butterbeans are cooked with shallot, garlic, ginger, and vegetable stock until creamy. To serve, place the sticky aubergine on top of the beans and garnish with sesame seeds, spring onion, and chilli oil. This dish promises a delightful combination of flavours and textures, making it a must-try for both aubergine lovers and skeptics.
60 minutes
Cook time
Ingredients
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Ingredients for sticky miso aubergine:
- 1 large aubergine
- 1 tbsp white miso
- 1 tbsp rice wine vinegar
- 1 tbsp sesame oil
- 1 tsp honey
Ingredients for butterbeans:
- 1 shallot
- 3 cloves of garlic
- 2-inch piece of ginger
- 700g butterbeans (liquid included)
- 50ml vegetable stock
Additional ingredients:
- Sesame seeds
- Spring onion
- Chilli oil