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Miso veggie skewers
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Makes: about 20
100ml white wine vinegar, plus 1 tbsp
1 tbsp caster sugar
2 tbsp Miso Tasty Organic Red Miso
1 tbsp dark muscovado sugar
1 tbsp maple syrup
1 tbsp soy sauce
2 tbsp vegetable oil
1 large aubergine (300g), chopped into 2cm dice
200g baby chestnut mushrooms, halved if large
½ tbsp sesame seeds, toasted
1 Put the vinegar, caster sugar and 1 tbsp water in a pan over a low heat to dissolve the sugar. Remove from the heat and add 1 tbsp water to cool it slightly. Peel the cucumber into ribbons using a vegetable peeler, then put in a bowl with the vinegar mixture and set aside.
2 Preheat the grill to high. In a bowl, mix the miso, muscovado sugar, maple syrup, soy sauce and oil. Stir in the aubergine and mushrooms, then put on a baking tray and grill for 10-15 minutes until caramelised and slightly charred; allow to cool slightly. Carefully thread the vegetables onto cocktail skewers (about 2 pieces of each veg), weaving a cucumber ribbon in between the pieces. Serve with the toasted sesame seeds sprinkled over.
Typical values per serving:
This recipe was first published in Thu Dec 02 12:08:00 GMT 2021.