This is a very nice (side) dish. You can serve it with baked potatoes or rice and a salad on a week day. Or make it a festive meal by serving it with other dishes as hummus, roasted tomatoes, polenta fries , salad, flatbread: a table full.

Ingredients 4 persons

2-3 aubergines

Olive oil

Salt

1tbs white miso

2 tsp white wine vinegar

1 tsp The Good Spice Curcuma Longa Lakadong

1 tbs golden caster sugar

200 gr firm tofu

50 ml coconut milk

Toppings

1 tbs soy sauce

1 tsp The Good Spice Island Black Pepper

Nut mix (optional add some coriander seeds)

Basil

Rucola or young kale

Recipe

1. Preheat the oven on 230C°
2. Slice the aubergines in rounds as thick as the top of your pinkie. Mix in a bowl with olive oil and some salt until all rounds are completely covered with the oil. Place on an oven tray and make sure the pieces are not covering each other.
3. Mix the miso, vinegar, Curcuma, and sugar to a paste. Brush this paste on the aubergine rounds. Bake for 10 minutes. Then turn the rounds and brush the other side and bake it another 10 minutes until golden brown and soft. Take the tray out and let it cool a bit.
4. Blitz the tofu with the coconut milk to create a creamy texture.
5. Place the aubergine on a big plate. Top with the creamy tofu, nuts mix, basil, and salad and sprinkle with the soya sauce and some black pepper.

Enjoy!