Miso Glazed Aubergine Tacos
with Wedges, Pickled Red Onion and Sesame Mayo
Our Miso Glazed Aubergine Tacos is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
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)
50
Teriyaki Sauce
(Contains Soya)
14
Roasted White Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
64
Mayonnaise
(Contains Egg, Mustard)
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 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel). Trim the aubergine, then cut into roughly 2cm pieces.
Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
Pop the aubergine onto another baking tray. Drizzle with oil and toss to coat. Spread out in a single layer.
When the oven is hot, roast the wedges on the top shelf until golden, 25-35 mins.
Roast the aubergine on the middle shelf until soft and golden, 20-25 mins. Turn both halfway through.
Meanwhile, halve, peel and thinly slice the red onion.
Pop half the onion into a small bowl with the cider vinegar and sugar for the pickle (see pantry for amount). Add a pinch of salt, mix together, then set aside.
Trim the baby gem, halve lengthways, then thinly slice widthways.
Cut the lime into wedges. Roughly chop the coriander (stalks and all).
In a small bowl, mix together the miso paste, teriyaki sauce and half the sesame seeds. Set your sauce mixture aside.
Combine the remaining sesame seeds and mayo in another small bowl. Set the sesame mayo aside until serving.
Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the remaining onion and fry until softened, 4-5 mins.
Pour in the miso sauce and allow it to bubble away until slightly thickened, 2-3 mins, then remove
from the heat.
Once roasted, add the aubergine to the sauce and carefully stir to glaze it.
Pop the tortillas (3 per person) onto the (now empty) aubergine baking tray and into the oven to warm through, 1-2 mins.
When everything's ready, lay the tortillas onto your plates and spread each with some sesame mayo.
Top with the lettuce and squeeze over a little lime juice. Spoon over the glazed aubergine, then finish with the coriander and pickled onion - as much as you'd like.
Serve with the wedges and any remaining lime wedges alongside. TIP: Tacos are best enjoyed eaten by hand - get stuck in!
Enjoy!
