ASIAN DRESSING – good with noodles and fried chicken (coated in corn flour and fried)

120ml sunflower oil

60ml soy/tamari

40ml rice wine vinegar

1tblsp English mustard

70g caster sugar

15ml sesame oil toasted 

MISO AUBERGINE SALAD

MISO DRESSING
> Miso dressing:
2 tbsp of miso
2 tbsp of maple or honey
2 tbsp of sesame oil
1 tbsp of tamari
1 tbsp of rice vinegar or white wine vinegar

100g of sesame seeds 

TAHINI YOGHURT 
5 tbsp of yogurt
5 tbsp of tahini
1 lemon juiced

Parsley or coriander to garnish

Preheat the oven to 190.
Then, mix the miso dressing together before slicing the aubergine into chunky wedges.
Once sliced, coat in the miso dressing.
Next, line a baking tray and sprinkle sesame seeds to the side for dipping.
Coat the aubergine in sesame seeds before placing spaced apart on the baking tray.
Roast for 30-40 mins in the oven until golden.
Whilst the aubergine is cooking, whisk the tahini yogurt together and spread over a place.
Remove the aubergine from the oven once done, present on top of the yoghurt dip, sprinkle with freshly chopped parsley and… enjoy!