Miso and Togarashi Baby Aubergines

Japanese inspired perfectly umami miso and togarashi baby aubergines.

Miso and togarashi baby aubergines

I’m currently writing this post from my new desk space. Up until now I have always blogged from the sofa or at the dining room table, which is fine for when I’m just editing photos but when It came to writing posts and recipes I found there were too many distractions. So now I have a desk in our spare room which is basically a cellar and is bloomin freezing so a dressing gown is my usual attire even during the day. I have found having a designated work space to have been the best thing to help improve my productivity. I’am just so much more focused when I’m sat at the desk my brain just knows things need to get done and it gets done so much faster.

Another thing I’ve found helps my productivity is breaking down my to do list. I’ve always wrote lists but usually they would be super long with a million and one tasks on that I wanted to do, they were overwhelming and unrealistic. Its obvious really and it is something I help people with everyday in my day job, which is around behaviour change and self management, but we often don’t take our own advice. So now my to do lists are much more manageable just a couple of things I want to prioritise getting done that evening. It works, hopefully this is a new more productive me. If you have any other productivity tips Id love to hear them.

Miso and togarashi baby aubergines

Miso and togarashi baby aubergines

Anyway that ramble in no way relates to this weeks recipe but I just thought Id share it with you. So how cute are these baby aubergines, shiny, plump, deep purple I just couldn’t resist them. I love aubergines they are just sponges that soak up whatever delicious flavour you put on them. I baked mine with a generous smothering of white miso paste and finished of with a sprinkle of togarashi. Togarashi is a Japanese spice mix that can be used on a wide variety of foods. Its made up of chilli, ginger, garlic, sesame seeds, orange peel, poppy seeds, shiso and nori. You should be able to find it stocked in large supermarkets or an Asian supermarket, if not definitely on amazon. These miso and togarashi baby aubergines make a perfect side dish, accompaniment to a tabbouleh herb salad or part of a tapas/meze style dinner.

Miso and togarashi baby aubergines

Miso and Togarashi Baby Aubergines

Miso and togarashi baby aubergines

  • Cook Time: 25m

Ingredients

  • 10 Baby aubergines
  • 1 tbsp. Oil
  • 1 tbsp. Honey
  • 2 tbsp. White miso paste
  • Small bunch of parsley, chopped
  • 1 Red chilli, thinly sliced
  • Togarashi spice mix

Instructions

  1. Cut the aubergines in half length ways and score the flesh with a knife. Place aubergines on a baking tray skin side down. Spread over the white miso paste and drizzle with the oil and honey. Bake at 200c/180fan/gas6/400f for about 25 minutes.
  2. Sprinkle the baked aubergines with the togarashi spice mix, parsley and red chilli.

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