Miso Aubergine Steak

Simple plant based deliciousness, aubergine done in this way is as filling as a fillet steak!

Ingredients (serves 2):

3 Tablespoons of Japanese sake

1 Tablespoon of white miso paste

3 Tablespoons of coconut aminos

1 Tablespoon of coconut nectar

—————————————————————

1 Aubergine

1 Large bag of tender stem broccoli

1 Tablespoon of sesame seeds

1 red chilli

Splash of sesame oil

Method: make up the marinade for the aubergine in a cup by mixing together the first four ingredients. Cut the aubergine in half, then diagonally without going through the other side of the skin and run one cut up the middle. Place the aubergine on a baking paper lined tray and cover each piece with the marinade and season. Bake for 40 minutes at 180 degrees.

Whilst the aubergine is baking steam the broccoli till just tender and then flash fry with finely sliced red chilli in sesame oil. Combine both vegetables on a plate, sprinkling with sesame seeds.