Method
1. Preheat the oven grill to 200ºC
2. Cut the aubergines in half lengthwise. With a sharp knife, score the inside of the aubergines in a diagonal pattern.
3. Heat a pan over high heat, add the oil and place the aubergines cut side down in the pan. Cook until starting to brown. Turn over and cook for a further 3 minutes. Set aside.
4. In the hot pan add the Super Sausies and cook on all sides until caramelised and golden.
5. In a bowl, mix the miso paste, sesame oil, rice vinegar, mirin and sugar/maple syrup until combined.
6. Place your aubergines on a baking tray lined with baking paper. Add the kale or substitute for spinach if you prefer
7. Brush the aubergines generously with the miso mixture, and very lightly over the kale and Super Sausies.
8. Grill for 3-4 minutes until bubbling.
9. Remove from the oven and arrange on a platter. Drizzle some extra miso mixture on top, add finely chopped spring onions, sprinkle over sesame seeds and chilli and serve.
Ingredients
- 2 aubergines
- 2 tbsp neutral oil
- Mushroom & Grains Super Sausies
- 3 tbsp white miso
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp mirin
- 1 tbsp sugar or maple syrup
- A large bunch of kale, washed and ripped into bite sized pieces
- 1 spring onion, finely chopped, to garnish
- 1 tsp toasted sesame seeds, to garnish
- Red chilli, thinly sliced, to garnish
