Miso Glazed Aubergine Tacos
with Wedges, Pickled Red Onions and Sesame Mayo
A fusion of Asian-inspired flavours in a traditionally Mexican dish makes for a very special weeknight treat. Roasted aubergine has a meaty texture and mild, savoury taste, meaning it’s great for pairing with the rich flavour of miso. Mixed with honey, soy sauce and sugar, this dish is brimming with sharp, zingy and sweet flavours.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450
Potatoes
2
Aubergine
(May contain Celery)
1
Red Onion
15
Cider Vinegar
(Contains Sulphites)
1
Baby Gem Lettuce
½
Lime
1
Coriander
15
Miso Paste
(Contains Soya)
15
Honey
25
Soy Sauce
(Contains Cereals containing gluten, Soya)
15
Sesame Seeds
2
Mayonnaise
6
Plain Taco Tortillas
(Contains Cereals containing gluten)
Not included in your delivery
½
Sugar for the Pickle
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel!). Trim the aubergine, halve lengthways and chop into 2cm wide strips, then chop into 2cm chunks. Pop the potato wedges on a baking tray and drizzle with oil. Season with salt and pepper. Toss to coat. Put the aubergine chunks on another baking tray, drizzle with oil (no need to season). Toss to coat.
Roast the wedges on the top shelf of the oven until golden and tender, 25-30 mins. Roast the aubergine on the middle shelf of your oven until browned and tender as well, 20-25 mins. Turn the aubergine and potatoes after 15 mins. Meanwhile, halve, peel and thinly slice the red onion. Pop half the red onion in a small bowl and add the white wine vinegar and sugar (see ingredient list for amount). Add a pinch of salt, mix together and set aside.
Trim the root from the baby gem, halve lengthways, thinly slice. Cut the lime into wedges. Roughly chop the coriander (stalks and all). Mix the miso, honey, soy sauce, sugar (see ingredient list for amount) and 1 tbsp of water per person together in a small bowl.
Heat a frying pan on medium-high heat (no oil). When hot, add the sesame seeds, toast until golden, 2-3 mins. Toss every minute. Pop half of them in another small bowl and add the other half to the miso soy mixture but don't wash up the pan! Stir the mayo in the bowl with the sesame seeds (not the miso bowl!).
Heat a drizzle of oil in the frying pan you used for the sesame seeds on medium high heat. Add the red onion, stir fry until softened, 4-5 mins. Once cooked, add the roasted aubergine to the pan with the onion. Pour the miso mix into the pan. Bubble away until the moisture has gone and the aubergine is sticky, 3-5 mins. Remove from the heat. Pop your tacos into the oven to warm through for the last 2-3 mins of the wedges cooking time.
Spoon the sesame mayo onto the bottom of each taco and spread it out. Divide the lettuce between the tacos and squeeze on some lime juice. Spoon the aubergine mixture on top, followed by a sprinkle of coriander and the pickled onion. Serve with the wedges on the side and cut the remaining lime into wedges to serve alongside. Enjoy!
