Miso-Glazed Aubergine with Buckwheat & Sesame Greens
Aubergine skin contains nasunin, a polyphenol linked to microbial balance. Buckwheat provides rutin and fermentable fibre, while miso contributes fermented compounds that support microbial signalling when gently heated.
Ingredients (serves 2)
1 large aubergine, halved lengthways
1 tbsp white miso
1 tbsp olive oil
1 tsp maple syrup
120g buckwheat, cooked
150g greens (kale or spring greens)
1 tbsp sesame seeds
Method
Score the aubergine, mix miso, olive oil and maple syrup and brush over the flesh.
Roast at 200°C for 30–35 minutes.
Warm the buckwheat, wilt the greens, combine and sprinkle with sesame seeds.
Serve with the aubergine.
