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Miso Butter Aubergine with Salted Butter

A recipe by @eatwithindia_

30 mins Serves 2

Buy the butter here

Ingredients

2 large aubergines, cut into wedges

2tbsp of All Things Butter Salted Butter

1-2 tbsp miso paste

1 tbsp honey

1 tbsp sesame oil

300 g silken tofu, well-drained

1 tsp tahini

1 tsp rice wine vinegar or lime juice

1 red chili, thinly sliced

A handful of fresh coriander, roughly chopped

1-2 tbsp sesame seeds, lightly toasted

Method

Step 1

*Optional step* Place the aubergine wedges in a colander, sprinkle generously with salt, and leave for 15-20 minutes to draw out excess moisture. Rinse and pat dry.

Step 2

Preheat the oven to 180°C. Arrange the aubergine wedges on a baking tray and drizzle with a little melted butter or olive oil. Roast for 15 minutes.

Step 3

Mix together the melted butter, miso paste, and honey until smooth.

Step 4

Remove the aubergine from the oven, brush generously with the miso butter, and return to roast for another 15 minutes, until golden and caramelised.

Step 5

In a blender, combine the silken tofu, sesame oil, tahini, vinegar or lime juice, and a pinch of salt. Blend until smooth and airy. Taste and adjust seasoning if needed.

Step 6

Spread the whipped tofu onto a serving plate. Arrange the roasted aubergine on top, then scatter with sliced chili, coriander, and toasted sesame seeds and enjoy!

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Miso Butter Aubergine with Salted Butter

Ingredients