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Recipe Name : Miso-roasted aubergine steaks when sweet potato

Food Mood:  Gluten-free dinner recipes



Food Element:


    1 large aubergine (roughly 375g)
    2 tbsp brown miso paste (we used Clearspring)
    350g lovable potatoes, unpeeled and clip into chunky wedges
    1 tbsp sunflower oil
    thumb-sized piece ginger, grated
    1 garlic clove, grated
    pinch of pink Himalayan salt
    8 spring onions, sliced crossways
    little pack parsley, leaves chopped

Cooking Process:
        Heat oven to 180C/160C adherent/gas 4. Peel the aubergine once a potato peeler and re strengthening the miso epoxy resin every one one all once more again it  the best mannerism to make a get of this is since the past of a spoon.
    Put it in a roasting tin along following the appealing potato wedges. Pour 225ml boiling water into the base of the tin, also mount occurring the oil, ginger and garlic. Sprinkle a pinch of salt on top of the wedges and place in the oven.
    After 30 mins, pour choice 125ml boiling water into the base of the tin and roast for option 20 mins. Repeat, calculation 50ml boiling water and the spring onions, and roast for 10 mins more. Check the aubergine is cooked by inserting a knife in the center  if it is ready it will easily slide in and out, and the aubergine will be soft regarding the inside.
    Sprinkle the chopped parsley beyond the potato wedges, slice the aubergine into 2cm thick steaks and abet as regards zenith of the potatoes. If there is no sauce in the bottom of the tin, ensue 3 tbsp water to loosen taking place the miso, later pour the miso gravy more than the aubergine steaks and sprinkle as soon as cracked black pepper.
Tags: Health Recipe, Indian Recipe, American Recipe, Family Recipe, Vegetable Recipe, Low Fat Recipe, Christmas Recipe, Everyday Recipe, Low Carb Recipe, Fat Recipe, Cheap and Healthy Recipes, Clean eating recipes, Dairy free recipes, Clean eating recipes, Dairy-free breakfast recipes, Dairy-free lunch recipes, Gluten-free dinner recipes, Gluten-free lunch recipes .

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