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Miso Glazed Aubergine Tacos
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Miso Glazed Aubergine Tacos

Miso Glazed Aubergine Tacos

with Potato Wedges & Baby Gem Lettuce

We love good Tacos with Red onion and Sesame Mayo and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:
Sulphites
Cereals containing gluten
Soya

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Cooking time30 minutes
DifficultyMedium

Ingredients

serving amount

15

Sesame Seeds

15

Cider Vinegar

(Contains Sulphites)

25

Soy Sauce

(Contains Cereals containing gluten, Soya)

15

Miso Paste

(Contains Soya)

15

Honey

2

Aubergine

(May contain Celery)

6

Plain Taco Tortillas

(Contains Cereals containing gluten)

1

Lime

½

Iceberg Lettuce

1

Red Onion

2

Mayonnaise

450

Potatoes

1

Coriander

Not included in your delivery

½

Sugar for the Pickle

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Nutritional information

Energy (kcal)811 kcal
Energy (kJ)3393 kJ
Fat28 g
of which saturates4 g
Carbohydrate119 g
of which sugars26 g
Protein20 g
Salt4 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Baking Tray
Knife
Bowl
Grill Pan

Instructions

Get Prepped
1

Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel!). Trim the aubergine, halve lengthways and chop into 2cm wide strips, then chop into 2cm chunks. Pop the potato wedges on a baking tray and drizzle with oil. Season with salt and pepper. Toss to coat. Put the aubergine chunks on another baking tray, drizzle with oil (no need to season). Toss to coat.

Roast & Make the Pickle
2

Roast the wedges on the top shelf of the oven until golden and tender, 25-30 mins. Roast the aubergine on the middle shelf of your oven until browned and tender as well, 20-25 mins. Turn the aubergine and potatoes after 15 mins. Meanwhile, halve, peel and thinly slice the red onion. Pop half the red onion in a small bowl and add the white wine vinegar and sugar (see ingredient list for amount). Add a pinch of salt, mix together and set aside.

Finish the Prep
3

Trim the root from the baby gem, halve lengthways, thinly slice. Cut the lime into wedges. Roughly chop the coriander (stalks and all). Mix the miso, honey, soy sauce, sugar (see ingredient list for amount) and 1 tbsp of water per person together in a small bowl.

Toast the Seeds
4

Heat a frying pan on medium-high heat (no oil). When hot, add the sesame seeds, toast until golden, 2-3 mins. Toss every minute. Pop half of them in another small bowl and add the other half to the miso soy mixture. Stir the mayo in the bowl with the sesame seeds (not the miso bowl!).

Finish the Aubergine
5

Heat a drizzle of oil in a frying pan on medium high heat. Add the red onion, stir fry until softened, 4-5 mins. Once cooked, add the roasted aubergine to the pan with the onion. Pour the miso mix into the pan. Bubble away until the moisture has gone and the aubergine is sticky, 3-5 mins. Remove from the heat. Pop your tacos into the oven to warm through for the last 2-3 mins of the wedges cooking time.

Finish and Serve
6

Spoon the sesame mayo onto the bottom of each taco and spread it out. Divide the lettuce between the tacos and squeeze on some lime juice. Spoon the aubergine mixture on top, followed by a sprinkle of coriander and the pickled onion. Serve with the wedges on the side and cut the remaining lime into wedges to serve alongside. Enjoy!