Bonnie Chung is the founder of Miso Tasty, an independent miso company based in London. Miso Tasty miso can be found at major supermarkets in the UK, Australia and Europe. This year, Bonnie and her team have been working with Belazu to create an exciting collaboration product, launching in Sep 2022.
3 large aubergines, sliced lengthways
90g Miso Tasty Organic Red Miso Paste
32g Balsamic glaze
35g runny honey, (or Maple syrup if making vegan)
6 tbsp Early Harvest Extra Virgin Olive oil for roasting
2 spring onions, finely sliced (garnish)
2 tbsp toasted sesame seeds (garnish)
Serve with side salad of leaves with Miso Tasty Yuzu sauce.
Mixture of salad leaves and baby tomatoes
100ml Miso Tasty Yuzu Sauce
2 tbsp of Early Harvest Extra Virgin Olive oil
Salt and pepper
2 tbsp of water to thin down.
Pre-heat the oven to 180 degrees fan
Score the aubergines in a diagonal so that it cooks through more easily, and drizzle with plenty of olive oil
Roast for 20-25 minutes until golden and soft
In a mixing bowl, stir together all the dressing ingredients until well combined.
Spoon about 2 tbsp miso harissa sauce on each aubergine half, about 1cm thick, and roast again for a further 10 minutes.
Prepare the garnish of sliced spring onions and toasted white sesame seeds before serving.
In the meantime prepare the accompaniment of salad, rice, noodles or couscous.
For a Miso Tasty Yuzu salad, simply mix together the yuzu sauce, oil and water to make the dressing and drizzle over the salad leaves and tomatoes before serving.
Finally, finish the aubergines by adding the garnish of spring onions and sesame seeds before serving.