This recipe is super simple to make and does not take a large amount of time either! It is a great choice when you practically want dinner to just cook itself whilst you get on with other tasks in the evening. It is also a fun plant-based dish to whip together when you have guests over for a BBQ, as you can cook them in advance and then keep them warm on the grill wrapped in aluminium foil!
Aubergines are a vegetable that are at their seasonal best between August and October, so now is the perfect time to make this recipe! This delicious vegetable contains phytonutrients with antioxidant properties which help to protect the body against existing and future damage. Studies have shown that regular consumption of aubergines is great for cardiovascular health as they can help to lower cholesterol levels.
The addition of sesame seeds to this dish brings further health benefits as they are high in copper, calcium, manganese and magnesium, all of which are essential to the proper function of the body. Including sesame seeds in your diet often will help to promote healthy skin, as well as maintaining your oral health. Sesame seeds are also a great plant-based source of protein, with 4.7 grams of protein per ounce of seeds. Additionally, sesame seeds contain an anti-cancer compound known as phytate. Studies have shown that an adequate presence of this compound in the body can slightly lower the risk of a person developing particular types of cancer, such as colorectal cancer.
To make this dish for two people, you will need the following ingredients:
1 tbsp of miso paste
1 tbsp of maple syrup
1 tbsp of tamari
2 tbsp of sesame seeds
To get started you will first need to slice the aubergines in half and score before drizzling with rapeseed oil. You can then cook them in the oven at 240C for 30 minutes.
While the aubergines are cooking, take a bowl and combine the rest of the ingredients bar the sesame seeds. Once the aubergines are cooked, remove them from the oven and mix the ingredients from the bowl onto them. Place the aubergines back into the oven for five minutes to finish cooking. You can then remove them again, sprinkle them with sesame seeds and serve!
For more recipes like this one that will fill you with goodness, head over to The Flexi Foodie Academy!