1 large aubergine/eggplant
60ml cup low-sodium soy sauce
60m cup mirin
2 tbsp white wine vinegar
3 spring onions sliced, plus extra to serve
1 head cauliflower, roughly chopped
3 garlic cloves
3 tbsp olive oil, plus extra to serve
2 tspns chopped fresh chives
½ tspn chopped fresh thyme
Salt and pepper
Slice aubergine into rounds (1/2” thick), place in casserole dish.
Mix soy sauce, mirin, vinegar, spring onions together in a bowl, then heat in a frying pan for a few minutes allowing liquid to thicken slightly.
Pour soy marinade over aubergine rounds, making sure they are fully covered, leave to marinade for at least 2 hours if possible.
For cauli-mash steam cauliflower until soft. Roast garlic cloves with skin on, remove the skin and place in food processor with cooked cauliflower until smooth and creamy.
Sauté aubergine slices in pan with olive oil, serve with cauli-mash.