If you love aubergine, this is a easy vegan supper that can be made in advance and served with salad or rice.
Full of dietary fiber, Vitamin B1, B6 and potassium means it will provide essential nutrients as well as being absoutley delicious.
The richness of the humble aubergine also provides a fantastic range of minerals, including copper, magnesium and antioxidants.
Serve it with fresh red chili, basmati rice and coriander for a fresh and zingy dish.
1 Medium sized Aubergine, roughly chopped into one inch pieces
2 Tbsp Rapeseed Oil
1 tsp Miso Paste (check vegan on label)
2 Tbsp Kikkoman Soya Sauce
1 clove of garlic
1 red chopped Chilli
Fresh coriander for garnish
Roughly chop the aubergine and add to a bowl with a pinch of salt
Add the oil, miso paste, soya sauce and garlic
Stir well and sit to marinate for 30 mins - 2 hours in the fridge or room temperature
Place on baking tray in preheated oven at 180 degrees. gas mark 4 for 35-40 mins
Serve with chopped chili and coriander
Keeps well in fridge for 2-3 days or perfect for freezing