17 - 19 June 2022
The Truman Brewery
London
17 - 19 June 2022 / The Truman Brewery
11 July 2018
BBQ Miso Aubergine with Asian Summer Salad
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.
 

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