Sesame Miso Aubergine Salad

Name: Sesame Miso Aubergine Salad
Yield: Serves 4
Ingredients: 1 tbsp white miso; 2 large aubergines, halved lengthways; 1 tsp shichimi togarashi or chilli powder; 2 garlic cloves, crushed; 1 tbsp brown sugar; 100 g pomegranate seeds; 90 ml olive oil; 2 tbsp sesame seeds; 25 g pea shoots; 2 tbsp tamari; 25 g coriander, roughly chopped; 1 tbsp balsamic vinegar; 1 x 400 g tin chickpeas, drained, rinsed and patted dry

Preparation info

Serves
4

Difficulty
Easy

Appears in

Seasonal Salads

By Fi Buchanan

Published 2023

About

Shichimi togarashi is a spicy blend of chilli, seeds, spices and citrus peel – it’s worth seeking out. The deal with the chickpeas here is that some stay in the aubergine and some tumble onto the tray to roast and become crispy, like bonus croutons.

Ingredients

2 large aubergines, halved lengthways
90 ml olive oil
2 garlic cloves, crushed

Method

Preheat the oven to 190°C/170°C fan. Score the cut flesh-sides of the aubergine halves in a diamond cross-hatch pattern. Place the aubergines on a baking tray, cut sides up.

In a medium bowl, whisk together the oil, garlic, sugar, miso, tamari and sesame seeds. B