Miso veg
Course:
main, Side Dish, starter
Keyword:
aubergines, miso, mushrooms
Gather
- splash of oil of choice (sesame works well, as does olive)
- 1/2 medium aubergine (cut into small dice)
- 5 medium chestnut mushrooms (cut into small dice)
- 1 medium courgette (cut into small dice)
- 1/2 teaspoon garlic granules
- 1/8 teaspoon onion granules
- 1/4 teaspoon red chilli flakes
- 2 teaspoons miso paste
- small pinch of black pepper
- small pinch of sea salt flakes
- splash of water (around 50ml)
Prepare
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Heat the oil in a large pan then add the diced aubergine. Cook until starting to brown. Add the mushrooms and cook until starting to change colour. Finally add the courgette and cook unitl softened. (To easily dice the veg, cut in half lengthways, then into slices, then strips, then dice).
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Add the garlic granules, onion granules,chilli flakes, miso paste, black pepper and season with salt. Mix in and cook through for a couple of minutes.
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Pour a bit of water over the vegetables, mix in and cook until all the liquid has gone. Turn off the heat. Check the seasoning. Serve.
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Enjoy!
