Miso-Honey Aubergine Bao and Sesame Radish Slaw
with Crushed Peanuts and Sesame Wedges
- Sesame
- Peanut
- Soya
- Wheat
- Cereals containing gluten
- Hazelnuts
- Pecan Nuts
- Brazil nuts
- Nuts
- Almonds
- Macadamia Nuts
- Peanut
- Pistachio nuts
- Cashew nuts
- May contain traces of allergens
- Celery
- Sesame
- Walnuts
Add a fresh flavour to your plates with radishes. Crunchy and slightly spicy in flavour, radishes are often enjoyed in salads or roasted. The main part that's eaten is their roots, which can be pink, purple or white in colour, but the whole plant is edible.
Ingredients
450 grams
Potatoes
5 grams
Black Sesame Seeds
(Contains: Sesame May be present: Hazelnuts, Pecan Nuts, Brazil nuts, Nuts, Almonds, Macadamia Nuts, Peanut, Pistachio nuts, Cashew nuts)
1 unit(s)
Aubergine
(May be present: Celery)
100 grams
Radishes
25 grams
Salted Peanuts
(Contains: Peanut May be present: Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts)
120 grams
Sliced Carrot and Cabbage Mix
15 milliliter(s)
Rice Vinegar
20 milliliter(s)
Sesame Oil
(Contains: Sesame)
22 grams
Miso Paste
(Contains: Soya)
30 grams
Honey
6 unit(s)
Bao Buns
(Contains: Wheat, Cereals containing gluten, Soya)
Not included in your delivery
½ tsp
Sugar
1 tbsp
Mayonnaise
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel).
Pop the wedges onto a large baking tray. Drizzle with oil, sprinkle over the black sesame seeds, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.
Meanwhile, trim the aubergine, then halve lengthways. Slice widthways into 1cm pieces.
Pop the aubergine onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
Roast the aubergine on the top shelf of your oven until soft and golden, 18-20 mins. Turn halfway through.
While everything's roasting, trim and thinly slice the radishes.
Crush the peanuts in the unopened sachet using a rolling pin.
In a medium bowl, combine the sliced radishes, sliced carrot and cabbage mix, rice vinegar, sugar (see pantry for amount) and half the sesame oil. Toss to coat.
In a small bowl, combine the miso, honey and remaining sesame oil. Set aside for later. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
When everything's ready, place the bao buns on a plate, sprinkle with a little water and microwave, 800W: 1 min 10 secs / 900W: 50 secs / 1000W: 40 secs.
If you don't have a microwave, place the bao buns onto a large sheet of foil. Sprinkle with a little water, then fold the foil, sealing on all sides to create a parcel. Bake on the middle shelf until warm and fluffy, 3-4 mins.
Drizzle the miso-honey sauce over the cooked aubergine and toss until completely coated and glazed.
Share the baos between your plates, spread the mayo (see pantry for amount) inside, then fill with the aubergine. Sprinkle over the crushed peanuts.
Serve the sesame wedges and radish slaw alongside.
