This is a light, healthy gluten-free dish with big Asian flavours and excellent textures. The miso marinade gives a deep umami flavour to the meaty aubergine – perfect for a light supper or impressive lunch. The flavours really developed over night so eating it cold for lunch was possibly even better than eating it the night before. Serves 1 hungry mouth or 2 for a lighter dish (as Jack is away I took one half to work the next day). Easily doubled.

Japanese Miso Baked Aubergine

• 1 medium aubergine
• Olive oil (or oil of your choice)
• 1 tbsp red miso paste
• 1 tsp runny honey (or agave nectar if vegan)
• 1 tbsp soy sauce/ tamari (gluten-free)
• 1 tsp toasted sesame oil
• 2cm piece root ginger, peeled and grated
• 1 clove garlic, peeled and crushed
• 4 spring onions, shredded (optional)
• 2 tsp sesame seeds (optional)

1. Preheat the oven to 200°C. Cut off the top of the aubergine, slice in half lengthways and score the flesh in a diamond pattern, taking care not to cut through the skin.
2. Place the aubergine on a baking tray, cut sides up. Brush the cut side with olive oil.
3. Roast in the oven for 20 minutes. The aubergine should have begun to soften and brown.
4. Mix the miso, honey, soy sauce, sesame oil, ginger and garlic with 1-2 tablespoons of water to make a smooth paste.
5. Brush over the aubergine flesh and roast for a further 10 minutes until golden brown and soft.
6. Sprinkle with the spring onions and sesame seeds and serve.

Asian Coleslaw

• 1/4 a red cabbage
• 2 spring onions/ 6 chives
• 1 avocado
• 50g cashew nuts
• 2 inches ginger, minced
• 1 red birds eye chilli
• 1 lime
• 1 tsp sesame oil

1. In a bowl, add the juice of the lime, chopped chilli, sesame oil and minced ginger. Mix well.
2. Shred the red cabbage finely and add to the bowl. Chop the spring onion/chives. Add to the cabbage to the bowl, toss well with the dressing and add the sesame oil, and toss again. Leave to stand for 5 minutes before serving. It keeps well in the fridge for a couple of days.

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