MISO AND TAMARI MARINATED AUBERGINE

I'm obsessed with making miso marinated aubergines at the moment. Miso has a very strong, acquired taste so however much you put on your food is all dependant on personal taste. I absolutely LOVE it, so I lather it all over my food.  

Miso is a fermented food and provides a number of wonderful health benefits. Traditionally, fermenting was a method used to preserve food, however it was later discovered that the process not only makes it last longer but also creates healthy, easily digested probiotic-rich food. 

Probiotics play an import role in our diet as they support the immune system by repopulating the gut with beneficial bacteria. The amount of probiotics and enzymes available in the average diet has decreased dramatically over the years, therefore eating plenty of fermented food will ensure you absorb many more nutrients. 

I try and include at least one fermented food in my daily diet. 

Let me know what you guys think and wishing you all a wonderful Sunday!

Ingredients:

4 aubergines

3 tbsp. brown rice miso paste

2 tbsp. tamari

1 tbsp. extra virgin olive oil

1 tbsp. sesame seeds

1 spring onion – chopped finely

1 chilli – chopped finely

Handful of rocket - optional

Salt and pepper to taste

Method:

Preheat the oven to 190 degrees.

Slice the aubergines in half lengthways and then half again.

Place the sliced aubergines on a lined baking tray and drizzle with olive oil, salt and pepper. Oven for approx. 20 minutes (until the skin starts to crisp).

Once cooked, remove the aubergines from the oven and spread miso paste over the slices and drizzle with tamari. Finish off by sprinkling sesame seeds, spring onion, rocket and chilli on top.