Ingredients
4 tbsp Natural Yogurt/ Coconut Yogurt
1 tbsp White Miso Paste
2 tbsp Peach Syrup
2 x aubergine
100g basmati rice
1 thumb sized piece of ginger
2 large garlic cloves
Preparation
Steps
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1. Make the sauce by whisking the yogurt, miso paste & peach syrup together, set aside.
2. Pre-heat the oven to 200c
3. Cook the rice
4. Cut the aubergine in half lengthways and score,
5. Spread on ½ the sauce on each aubergine ½, place on a baking tray in the oven and bake for 30-40 mins,
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6. Finely slice the ginger and garlic, heat 1 tbsp oil in a frying pan on medium heat, frythe garlic and ginger, stirring constantly, until lightly golden and crispy, place on a paper towel to drain off excess oil.
7. When cooked, place the aubergine on top of the rice, scatter with chopped coriander, the crispy ginger, garlic, and toasted almonds.
8. Finish with the remaining yogurt sauce.
