Grilled Miso Aubergine with Dukkah

Recipes

Hello everyone!

I’ve recently discovered what could be one of my favourite veg dishes: Grilled Miso Aubergine. I came across it for the first time when I visited Machiya, London.

Eating the Grilled Miso Aubergine was like a revelation. The aubergine was so ridiculously creamy that you could scoop the flesh away from the skin. They also topped the aubergine with shichimi togarashi — a popular Japanese spice mixture containing ground red chilli pepper and Japanese pepper (sanshō), roasted orange peel, black and white sesame seeds, hemp and poppy seeds, ground ginger and seaweed (nori). And they also sprinkled walnuts, for a bit of a crunch. 

I was surprised I hadn’t discovered this during my visit to Japan but I’m so glad that discovery happened anyway! 

I did my research on how to make grilled miso aubergine and it seemed simple enough. I was going to make it the same way Machiya does, but then I thought about doing things slightly differently.

I recently make dukkah (duqqa), an Egyptian condiment consisting of a mixture of herbs, nuts, and spices. It is typically used as a dip with bread or fresh vegetables, but you can also add it to cooked vegetables. In fact, I recently followed a recipe by Rita Serano from her book Vegan in 7, where I oven-baked slice of cabbage and topped these with dukkah. 

Long story short, I thought ‘why not make grilled miso aubergine with dukkah instead?’ And so I did. It turned out not too different from Machiya’s but nevertheless a variation and I love it! 

I’d be curious to know of more variations that I can make with grilled aubergine. If you have any ideas, do post in the comments section below. 

Till next time!

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Serves: 2

Time:  45 minutes

Level: Easy

I N G R E D I E N T S

  • 2 medium aubergines
  • 4 tsp miso paste
  • 2 tsp runny honey
  • 1 tbsp soy sauce
  • 1 tsp toasted sesame oil
  • thumb-sized piece root ginger, peeled and grated
  • 1 clove garlic, peeled and crushed
  • 2 scallions, green stalks sliced
  • 2 tsp shichimi togarashi
  • dukkah (75g walnuts, 25g white sesame seeds, 1 tbsp coriander seeds, 1 tbsp cumin seeds – ground together to a rough crumble)
  • 120g rice (optional), cooked and sprinkled with shichimi and scallions

M E T H O D 

  1. Preheat the oven to 180°C, in fan mode.
  2. Slice the two aubergines lengthwise. That would leave you with four halves.
  3. Score the flesh in a diamond pattern, taking care not to cut through the skin.
  4. Line a baking sheet with greaseproof paper and lay the aubergines on top, cut sides up.
  5. Mix the miso, honey, soy sauce, sesame oil, ginger and garlic with 1-2 tablespoons of water to make a smooth paste.
  6. Brush over the aubergine flesh and roast for 20-25 minutes until golden brown and soft.
  7. In the meantime, prepare the dukkah. Mix all the ingredients together and using pestle and mortar, grind to a rough crumble. You can also use a blender.
  8. Sprinkle with the dukkah, sliced scallions, shichimi and serve with a side of rice.

Vegan Jackfruit Burritos

Recipes

One lunch break, I came across a Vegan Burger joint at KERB Kings Cross. There was a stall serving jackfruit burgers and I had absolutely no idea what jackfruit was.

I decided not to ponder for a second longer, so I ordered it. And I was pleasantly surprised as it wasn’t very different in flavour and texture to meat.

After this discovery, I set off to find myself some jackfruit. And once I sourced it, it sat in my cupboard for months. Until I had the bright idea of making jackfruit burritos.

As jackfruit is a fleshy fruit and very mild in flavour so you can dress it as you want. Most commonly, it is used as a replacement for pulled pork due to its texture and ability to shred. You can buy the fruit fresh although they are hard to come by. Most buy jackfruit in cans and that’s what I did.

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Serves:4

Time: 45 minutes

Difficulty: Easy

***I N G R E D I E N T S***

  • 1 can of jackfruit
  • 1 can of black beans
  • 1/2 cup rice (I used brown)
  • Guacamole (click for recipe)
  • 4 tortillas (I used corn tortillas)
  • 1/2 cup corn
  • salt and pepper
  • 1/2 tsp paprika
  • 1/2 tsp cayenne pepper
  • 1/2 tsp chilli powder
  • 1/2 ground cumin
  • 1 yellow onion, chopped
  • 1 chopped tomato
  • 1 cup stock

***M E T H O D***

  1. Heat a drizzle of oil in a large pan and add the chopped onion until golden.
  2. in the meantime, put the jackfruit in a bowl and season with cayenne pepper, paprika and chilli powder.
  3. Add the 70g of rice to the pan and cook until golden.  Sprinkle rice with salt and cumin powder.
  4. Add half a cup stock to the rice and cook until fully absorbed. This should take around 20 minutes
  5. Whilst the rice is cooking, prepare the guacamole.
  6. Once the rice is done, add to the pan, the can of black beans, the seasoned jackfruit and the corn. Mix and season with salt and pepper for 10 minutes
  7. Put another pan on the hob, one large enough to fit in your tortilla wrap. Heat the wraps on the pan, one by one.
  8. Cut four rectangular pieces of foil and place each tortilla on top. Layer one side of each tortilla with guacamole and top with the jackfruit filling. Be careful not to overfill the tortilla as you won’t be able to close it.
  9. Carefully wrap both ends of the tortillas to close the filling from coming out and fold the finished tortillas in foil.

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