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Miso-baked aubergine, dates, feta, crispy buckwheat and tahini yogurt

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Preparation info
  • For

    6

    as a starter
    • Difficulty

      Easy

Appears in
Savour: Salads for all Seasons

By Peter Gordon

Published 2016

  • About

The Japanese rely on miso for the taste sensation of umami it adds to dishes, and I have been cooking with this fermented salty and sweet paste for almost 40 years and find it indispensible in my pantry. The one I use most often is a pale golden type called shiromiso (white miso – although it’s generally not white at all), which is made from rice, barley and soya beans. Some types of miso – and there are hundreds – contain wheat, so if you are gluten intolerant, read the label. If you can’t

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