Asian inspired baby aubergines generously coated with a sweet miso dressing and grilled with thin Japanese peppers, spring onions and kale. I love the addition of Thai basil and roasted peanuts at the end.
This quick and easy vegan recipe is great for summer. From oven to table in 30 minutes or less!
This recipe was created for Meuse Farm using my weekly vegetable bag. The vegetable bag is a true celebration of speciality vegetables like the tomatillo! Tomatillos translates into ‘little tomatoes’ in Spanish and I made a zippy Asian salsa to go along the aubergines.
Seasonal Swaps: you can use normal aubergines instead and coriander instead of Thai basil. Fushimi Japanese peppers are long thin peppers with a mild taste even though they look like chillis. You can use thinly sliced peppers instead.