Page 70 - Vegan Life - Issue 59 (February 2020)

Miso Aubergines
Serves 4

I love miso, it's such an umami flavour 3 Make a paste with the brown miso,
Spicy Miso Corn on that really elevates all vegetables in a maple syrup, soy sauce, mirin, sesame
wonderful way. Aubergines and corn oil and the remaining tablespoon of
the Cob are great to enjoy as a side for lunch sunflower oil.
Serves 4 or dinner, or just a big platter for 4 Transfer the aubergines to a
everyone to tuck into. roasting tin, drizzle the paste over
them and then roast them in the
• 4 fresh cobs of corn, shucked • 2 medium aubergines preheated oven for 20 minutes. Keep an
• 50g dairy-free butter, • 2 tbsp sunflower oil eye on them to make sure the tops don’t
at room temperature • 3 tbsp brown rice miso catch and burn.
• 50g white miso paste • 3 tbsp maple syrup 5 Sprinkle the miso aubergines with
• 2 tbsp soy sauce toasted sesame seeds, sliced spring
For the topping: • 2 tbsp mirin onions and coriander to serve.
• 5g fresh chives, finely chopped • 2 tsp sesame oil
• 1 tsp togarashi (optional) • 1 tsp sesame seeds, toasted
• Flaked sea salt • 1 spring onion, sliced

• 1 lime, cut into wedges (white part only)
• Handful of fresh coriander
1 Drop the corn cobs into a large saucepan of
boiling salted water and cook for 5 minutes. 1 Preheat the oven to 180°C/350°F/Gas 4.
2 In a small bowl, mix together butter and miso Halve the aubergines lengthways and Recipe extracts
paste. Drain your corn and immediately brush all score the flesh in a criss-cross pattern. published here with
over with the miso butter mixture. 2 Heat half of the oil in a frying pan and permission of:
3 To make the topping, sprinkle with the cook the aubergines, flesh-side down, mymuybueno by
chives, togarashi (if using) and salt, then serve for 5 minutes, then flip and cook for 5 Justine Murphy (Meze
the dressed corn with lime wedges. more minutes. Publishing, £25)

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