miso aubergine with sunflower seeds, organic sauerkraut, radishes & avocado

I adore miso aubergine in Roka and. I won’t pretend this has the umami complexity of a long marinade. This is a quickie version put together speedily. Aubergines are suprisingly high in fibre and their skin is rich in antioxidant nasunin, they can also reputedly aid weight loss. The marinade of miso (fermented soy bean paste so good for gut health); anti-bacterial raw honey, rice vinegar adds to the feel good factor. Serve with a good shop bought sauerkraut. I like with carrot from As Nature Intended plus some salad depending on what is available. Avocado (even without sourdough toast) is always appealing and radishes not only add colour but also.

Serves 1 (can, of course, be scaled up)

1 aubergine, halved lengthwise, the skin criss-cross scored

2 tbsp white miso paste

1 tbsp raw, unfiltered honey

1 tbsp rice vinegar

2 tbsp warm water

Pre-heat oven to 190c. Mix white miso, honey, rice vinegar and warm water for a thick, coat the back of the spoon, consistency (so that it doesn’t run off the aubergine. Spoon over aubergine generously. Cook for 30 minutes and serve with salad, and, for hungrier appetites, sweet potato or pumpkin oven roast wedges.