Ready in 30 minutes makes 4 servings
INGREDIENTS
1/4 cup oil of choice400g baby Aubergines, halved lengthways, score the flesh in a criss-cross pattern
1 small bunch Spring onions, topped & tailed and halved
1 bunch Kale, white stalks removed, roughly chopped
4 Garlic cloves, sliced
5 cm Ginger, grated
handful Japanese frying peppers
handful Thai basil leaves
1/2 cup toasted Peanuts, roughly chopped (opt)
Lime wedges to serve (about 2 limes)
For Marinade
3 tbsp Coconut sugar (or any other)2 tbsp light Soy sauce
2 tbsp toasted Sesame oil
1 tsp brown Miso juice of 1 Lime
METHOD
Preheat the oven to 160c.Add all the marinade ingredients together and mix well. Taste and adjust the seasoning to get the right balance between salty, sour and sweet.
Heat the oil in a wok or a large frying pan till hot, add the aubergines cut side down and brown until golden. You might need to do this in stages, adding more oil if needed. Drain the aubergines and add to a large baking sheet. Generously coat the aubergines with half the marinade and pop in the oven to keep warm.
Add more oil to the wok or frying pan, add the spring onions and cook until soft and golden. Add the ginger and garlic and stir until fragrant, about 2 minutes. Add the spring onions to the baking sheet to keep warm. Stir-fry the peppers until soft and add to the roasting tray too. Lastly, stir fry the kale until soft and wilted and remove from the heat.
To serve: In a large serving plate add the kale and top with the aubergine and spring onion mixture. Drizzle a little miso marinade over the and top with the toasted peanuts and Thai basil. Serve alongside basmati rice.
