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Miso Aubergine on Chilli-ginger Carrot Mash with Garlic Pak Choi Recipe




  • 1tbsp brown miso paste
  • 1tbsp maple syrup
  • 2tsp toasted sesame oil
  • 2tsp rice wine vinegar
  • 1 large aubergine, halved and flesh deeply scored into diamonds (avoid cutting the skin)
  • 4 large carrots, chopped
  • 1 small green chilli, deseeded and finely chopped
  • 5mm piece of fresh root ginger, peeled and finely chopped or grated
  • 2 garlic cloves, finely chopped
  • olive oil, for sautéing
  • 2 pak choi, leaves separated
  • salt and black pepper


Mix together the miso, maple syrup, sesame oil and rice wine vinegar. Place the aubergine halves on a baking tray and pour over most of the marinade, filling the cuts and allowing some to flow over. Reserve a small amount of the marinade. Leave to marinate for 30 minutes.

Preheat the oven to 200°C/gas 6. Place the aubergines in the oven for 35-40 minutes. Check every 10-12 minutes to stop them from burning.

Meanwhile, place the carrots in a steamer and steam for 10 minutes until soft enough to crush. Alternatively, put them in a saucepan over a medium heat and cover with water. Place a lid on the pan and simmer for 10 minutes until softened, then drain.

Transfer the cooked carrots to a saucepan, if necessary, and add the chilli and ginger. Mash with a fork and season with salt and black pepper.

In another saucepan over a medium heat, sauté the garlic in olive oil, along with a small pinch of salt. Add the pak choi and sauté for a few minutes until wilted.

Divide the carrot mash between 2 plates and arrange the pak choi alongside. Place an aubergine half on top of the mash and drizzle over the reserved marinade.

Recipe courtesy of The Medicinal Chef: Plant Based Diet by Dale Pinnock.
Published by Hamlyn
Photography: Faith Mason


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