Aubergine & Choy Sum Traybake

Aubergine & Choy Sum Traybake

Ingredients

1-2 Aubergine
1 bunch Choy Sum
1 pack Tofu or Tempeh
2 cloves Garlic
1 thumb Ginger
1 tbsp Sesame Oil
1 tbsp Miso Paste
1/2 tbsp Soy Sauce or Tamari
1 Lime
1/2 tsp Chilli Flakes

If you don't have choy sum, pak choy or bok choy would work just as well.

Method

1. Cut the aubergine into length-wise quarters or eighths (depending on its size). Cut the tofu/tempeh into ~1cm cubes. Trim the ends from the choy sum.

2. Finely mince the ginger and garlic. Place in a bowl with the sesame oil, soy sauce, miso, chilli flakes and the juice of the lime. Mix together well.

3. Place the aubergine & tofu on a large baking tray. Pour over the mixture, and massage in well. Roast in the oven at 200°C for 15 minutes.

4.Remove from oven. Turn the aubergine and tofu. This step allows some moisture to evaporate, as well as helping achieve crispy caramelisation, as different side is in contact with the tray.
Return to the oven to roast for a further 10 minutes.

6. Remove from the oven. Add the choy sum, and return to roast for a final 5 minutes.

Lovely drizzled with some crispy chilli oil (see last weeks recipe) or some tahini, and a side of fluffy rice.

The magic of this recipe is that it can be prepared ahead of time, and then simply popped into the oven when required.

A large roasting tray will there's enough space for the veg to caramelise. You could cook it all by stir-frying, but I recommend doing it in batches, so the pan isn't overcrowded. Else it'll all get a bit soggy!

@greenhouse.plant.based.dining