When you feel like going all vegetarian this filling and flavourful recipe with aubergines and sweet potato wedges paired perfectly with miso marinade is a must! I think aubergines in general are just a great vegetable to use in your kitchen. Eggplant as it is sometimes also called is full of vitamins, minerals and dietary fibre and with the potential to lower cholesterol and help manage weight. Yes! We like those Übergines.
1 aubergine approx. 370g
320g sweet potato
2 tbsp brown miso paste
1 ¾ cup boiling water
pinch Pink Himalayan salt
1 tbsp olive oil
Pre-heat oven to 180 deg
Peel the aubergine and roughly ( I would advice to use a potato peeler ) and spread the brown miso all over it.
Put it into a baking tray. Chop the sweet potato into chunky wedges and put into the same baking tray with the aubergine.
Pour into the base of the baking tray 1 cup water and the olive oil. Sprinkle a pinch of salt over the sweet potato and put into the pre-heated oven.
After 30 minutes pour another ½ cup of water into the base of the baking tray and put back into the oven for anther 20 minutes. Repeat with adding ¼ cup of water and put back into the oven for another 15 minutes.
Check the auberinge by putting a knife into the centre of it, if it is ready it will easily slide in and out and will be soft on the inside.
Take out of the oven. Mix the chopped parsley through the potato wedges and serve on a plate.
Slice the aubergine into thick 2cm steaks and serve over the top of the potatoes.
If there is no sauce in the bottom of the baking tray add 3 tbsp of water to loosen up the miso and pour the miso gravy over the top of the steaks.
Garnish with cracked pepper.