Miso Roasted Aubergine Stuffed with Dee's Traditional Sausages
Miso Roasted Aubergine Stuffed with Dee's Traditional Sausages

Miso Roasted Aubergine Stuffed with Dee’s Traditional Sausages

By Dee, 1st February 2016

If you’ve always loved miso, but were unsure how to use it in your own cooking, then this delicious, hearty recipe is ideal. Bursting with the fusion of fantastic flavours of sumac, miso and lime, it’s the delicious and satisfying choice for a midweek meal.

Food Styling by - Ajda Mehmet / Photography Maaike Koorman

  • Prep: 10 mins
  • Cook: 58 mins
  • 10 mins

    58 mins

    1 hr 8 mins

  • Yields: serves 4

Difficulty rating:

Ingredients

4 small aubergines

4 tbsp miso

1 packet Dee's Traditional Sausages

50 g walnuts, roughly chopped

1 tsp sumac

25 g flat leaf parsley, roughly chopped

4 tbsp vegan yoghurt

1 lime, zest and juice

olive oil for roasting

sea salt

wedges of lime to serve

Directions

1Preheat the oven to 200 ℃. Cut the aubergines in half across the length and place them in a roasting dish. Spread a tablespoon of miso over the cut half of each aubergine using the back of a spoon. Sprinkle with sea salt and drizzle with a little olive oil and roast for 40 minutes until tender and golden brown.

2Once the aubergines are cooked, scoop out the flesh from each half, being careful to keep the skins in tact, and place in a mixing bowl.

Miso Roasted Aubergine Stuffed With Dee’s Traditional Sausages

3Chop the Dee's Traditional Sausages into small pieces and add to the bowl of aubergine pulp along with the walnuts, sumac, parsley, lime zest and juice and mix thoroughly.

4Refill the aubergine shells with the stuffing mixture and place them back in the oven for 15 minutes.

5Serve with a spoonful of vegan yoghurt, a dusting of sumac and a wedge of lime.

Miso Roasted Aubergine Stuffed with Dee's Traditional Sausages

Dee's Traditional Sausages not only taste incredible, but each sausage is only 50kcal, which means it’s the ideal choice for a healthy diet. They are the only vegan sausages to be free-from soy, eggs, gluten and all artificial additives - including the chemical binder methylcellulose. With a delicious taste thanks to its spices such as ginger, pepper and coriander, the Irish Dulse Seaweed, pea protein and beans are carefully mixed and then wrapped in a vegan casing that is made from rice flour for a result so good, meat-eaters adore them.

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