CookEat Recipe
Cucumber and Aubergine Sauce with Miso
Prepared miso soup is blended with roasted aubergine and gently softened cucumber. Fresh ginger, raw tomato and lemon juice give this loose vegetable sauce a bright, savoury finish.
Method
Steps
Step 1
Wash the fresh produce and use clean utensils. Unless specified below, vegetable weights refer to the prepared edible parts. Reserve 120 ml of the listed water for blending.
Step 2
Peel the cucumber, remove very large seeds and dice the flesh. Trim and peel the raw aubergine, then cut the flesh into 1 cm cubes. Use prepared ready-to-eat miso soup, cooled and weighed as served; do not use 180 g of powder, concentrate or miso paste. Use peeled fresh ginger, finely grated before measuring. Core the tomatoes and chop roughly.
Step 3
Weigh the lemon as whole fruit before cutting. Squeeze and strain out the seeds; use all the extracted juice, not the peel or white pith.
Step 4
Toss the aubergine cubes with half the olive oil and roast on a lined tray at 200°C for 25–30 minutes until easily crushed with a fork.
Step 5
Warm the diced cucumber in a nonstick pan with 20 ml of the reserved blending water over medium-low heat for 5–7 minutes, stirring until tender; retain the pan juices.
Step 6
Spread the cooked components in a shallow dish and let them cool for about 10 minutes until no longer hot before mixing with the fresh ingredients. Prepare the remaining ingredients while the cooked components cool.
Step 7
Combine the prepared cucumber, aubergine, miso soup, grated ginger, red wine vinegar, tomato, lemon juice in a blender with the remaining half of the olive oil and the retained pan juices. Blend until evenly combined, stopping to scrape down the bowl.
Step 8
If the sauce is too thick, stir in the reserved blending water 5 ml at a time, up to 100 ml remaining in total. Stop at the consistency wanted for serving; discard any unused water.
Step 9
Transfer to a clean serving container and rest for 10 minutes. Serve promptly, or refrigerate in a shallow covered container at 4°C or below and use within 2 days. Keep total time at room temperature under 2 hours; stir before serving.
Cooked it? Rate it.
Cooked 6 times