10 September 2021
This is a fantastic dish from the ‘Green Roasting Tin’ by Rukmini Iyer. If you are trying to eat less meat give this a go – aubergines have a meaty texture and the flavours are so satisfying and moreish with the miso giving it a umami taste.
The author suggests serving this dish with white rice but I would use brown rice instead for its greater fibre content and nutritional value. As a fermented food, miso helps support our beneficial gut bacteria.
The garlic and ginger in this dish both have anti-inflammatory and anti-oxidant properties and so may support heart and immune health.
Full recipe on the Independent: