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Hi.

Fuel Good with real food.

NASU DENGAKU

NASU DENGAKU

Recipe:

4 medium eggplants
salt
3 tbsp olive oil
Sauce:
2 tbsp almond butter
3 tbsp miso paste
juice 2 limes
3 tbsp maple syrup
2 tbsp sesame oil
1 tbsp tamari
1/3 cup water

Preheat oven 180C.
Prepare the eggplant by slicing it lengthways, lay all slices on paper towel and generously sprinkle with salt, flip them over and repeat on the other side, wait 15 minutes for the salt to draw out a lot of the moisture (this removes the bitterness). Wipe off any excess moisture and salt with paper towel. Cut eggplant into cubes, approx 2cm x 2cm. Spread on a baking tray lined with baking paper, drizzle with olive oil and bake in the oven for 20 - 30 minutes, ensure they’re golden and soft.

Prepare the sauce by combining the remaining ingredients in a bowl. Once the eggplant is cooked transfer to a pan on low heat, add the sauce, mix and let it simmer for 15 -20 minutes, and stir every so often. The sugars will start to caramelise and the flavours will become stronger, try not to boil the mix as miso shouldn't be over heated. Add extra maple syrup or tamari if needed.

Serve with brown rice, kimchi, kale and sliced veg.



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