Sticky Miso Aubergine On Butterbeans

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.

Serves: 2

60 minutes

Cook time

Ingredients

Natalia

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  • 1 large aubergine
  • 1 tbsp white miso
  • 1 tbsp rice wine vinegar
  • 1 tbsp sesame oil
  • 1 tsp honey
  • 1 shallot
  • 3 cloves of garlic
  • 2-inch piece of ginger
  • 700g butterbeans (liquid included)
  • 50ml vegetable stock
  • Sesame seeds
  • Spring onion
  • Chilli oil

🔄Natalia Rudin's Suggested Substitutes

Aubergine Eggplant
White Miso Yellow Miso or Red Miso
Rice Wine Vinegar Apple Cider Vinegar or White Wine Vinegar

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