For anybody looking for the fleshiness of meat, without the meat, aubergine is your new BBQ friend this summer. Try this - melt in your mouth aubergine, sprinkled with sesame seeds and coupled with a zingy Asian summer salad
Serves 4
FOR THE AUBERGINE
INGREDIENTS
2 x Aubergine
3 Tbsp white miso paste
1 Tbsp coconut yoghurt
1 tbsp Tamari
2 Tbsp sesame oil
1 Tbsp water
1 Tbsp white sesame seeds
METHOD
1. Cut the aubergine in half lengthways, then score the aubergine with a ‘criss-cross’ patterns.
2. Mix all other ingredients together into a paste, then cover the aubergines evenly with it.
3. Grill on the BBQ for 10 – 15 minutes, staring with the bottom side down.
4. Sprinkle with white sesame seeds to garnish.
FOR THE SALAD
INGREDIENTS
2 x baby gem lettuce, chopped
2 x carrots, finely grated
50g of mange tout, blanched
2 Tbsp black sesame seeds
A few stems of coriander leaves
Optional: 1 x avocado
FOR THE DRESSING
INGREDIENTS
1/2 bunch coriander
1 Tbsp tahini
2 Tbsp olive oil
1 Tbsp sesame oil
1 tsp honey (or brown rice/maple)
2 tbsp apple cider vinegar
1/2 tsp himalayan salt
3 Tbsp water
METHOD
1. Mix salad all ingredients together!
2. Put all dressing ingredients in a blender, blitz until smooth.
3. To serve just add steamed brown rice or brown rice noodles.
For more delicious home-cooked meal inspo with natural ingredients, check out Pollen + Grace here.