For a long time I was cooking without salt. In fact, I was talking about it a lot – how I don’t use salt in my kitchen. And suddenly my taste changed AGAIN and I’m constantly craving salty foods! Funny, isn’t it, how we constantly change? Anyway, miso is my recent go-to product. Miso is usually but not only made from fermented soya beans and it comes in many varieties.
Apart from just being salty it adds to the dishes a fifth principal taste (the other four being “salty”, “sweet”, “bitter” and “sour”) known as umami, sometimes described as ‘brothy’ or meaty.
Equipment: oven, roasting tray, baking paper
Prep time: 3 min
Cooking time: 20-30 min
- 2 small aubergines
- 2 tbsp. miso paste
- 3 tbsp. apple cider vinegar
- 2 tbsp. pomegranate molasses
- Hemp seed (shelled) or sesame seeds to serve
1. Preheat the oven to 200° C
2. Wash and cut the aubergines into quarters, lengthways.
3. Mix the glaze ingredients and if not runny enough add a bit of water. Using a silicon brush spread the glaze over the aubergines and roast for 20-30 min until golden and soft.
4. Serve with couscous, hummus, chopped mint and sprinkle some shelled hemp seed on top.