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Miso Aubergine and Mushroom Salad

#Japanese   #Salads  

Table of Content

Image

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Miso Aubergine and Mushroom Salad (image from source recipe)

  • Key Stats

    25 minutes (Prep Time - 45 minutes), 4 portion, Type: 🥬, Source: , Category: Japanese, Net Carbs per serving: 17.03 , Total Net Carbs: 68.12

  • Ingredients

    1. Cherry Tomatoes: 200 gms
2. Pink Himalayan Salt:
    - 1/2 tsp
    - 1/2 tsp
3. Aubergine: 1-1.5 Kg(2 Black Large)
4. Brown Chestnut Mushrooms: 400 gms
5. Garlic: 5 cloves
6. Ginger: 2 inch
7. Smooth Peanut Butter: 2 tbsp
8. Miso: 1.5 tsp
9. Red Chilli Flakes: 1/2 tsp
10. Extra Virgin Olive Oil: 2 tbsp
11. Fresh Mint Leaves: 1 bunch
12. Fresh Coriander Leaves: 1 bunch
13. Lettuce: 240 gms(3)
14. Coconut Cream: 100 ml
15. Fresh Lemon Juice: 1 tbsp

  • Cookwares

    1. Bowl
    2. Plates
    3. Knife
    4. Grater
    5. Large Baking Tray

  • Steps

    • Preheat the oven to 200°C.
    • Using knife, cut cherry tomatoes (200 gms) into halves.
    • Put the cut tomatoes in a sieve over a bowl, sprinkle with Pink Himalayan Salt (1/2 tsp) and let it stand for 30 minutes.
    • Using knife slice each aubergine (1-1.5 Kg(2 Black Large)) into three parts and place it on a large baking tray.
    • Now wash and add brown chestnut mushrooms (400 gms), remove stalk to the large baking tray.
    • Using a grater, grate garlic (5 cloves), ginger (2 inch) in a bowl and add Pink Himalayan Salt (1/2 tsp).
    • Mix in smooth peanut butter (2 tbsp), miso (1.5 tsp), red chilli flakes (1/2 tsp) and extra virgin olive oil (2 tbsp).
    • Take half of the above mixed paste and rub it on mushrooms and cut aubergine in large baking tray.
    • Put the large baking tray in oven to bake for 25 minutes.
    • Chop fresh mint leaves (1 bunch), fresh coriander leaves (1 bunch) and lettuce (240 gms(3)) using knife.
    • Add these to the remaining mix in the bowl
    • Now add coconut cream (100 ml), fresh lemon juice (1 tbsp) and liquid left by standing tomatoes and mix well.
    • Divide the lettuce and tomatoes between 4 plates.
    • Top with the roasted aubergine and mushroom from the baking tray.
    • Drizzle over the creamy peanut-coconut sauce.

  • Process

    PREHEAT THE OVEN TO 200°C.USING KNIFE, CUT CHERRY TOMATOES (200 GMS) INTOHALVES.PUT THE CUT TOMATOES IN A SIEVE OVER A BOWL,SPRINKLE WITH PINK HIMALAYAN SALT (1/2 TSP) ANDLET IT STAND FOR 30 MINUTES.USING KNIFE SLICE EACH AUBERGINE (1-1.5 KG(2 BLACKLARGE)) INTO THREE PARTS AND PLACE IT ON A LARGEBAKING TRAY.NOW WASH AND ADD BROWN CHESTNUT MUSHROOMS (400GMS), REMOVE STALK TO THE LARGE BAKING TRAY.USING A GRATER, GRATE GARLIC (5 CLOVES), GINGER (2INCH) IN A BOWL AND ADD PINK HIMALAYAN SALT (1/2TSP).MIX IN SMOOTH PEANUT BUTTER (2 TBSP), MISO (1.5TSP), RED CHILLI FLAKES (1/2 TSP) AND EXTRA VIRGINOLIVE OIL (2 TBSP).TAKE HALF OF THE ABOVE MIXED PASTE AND RUB IT ONMUSHROOMS AND CUT AUBERGINE IN LARGE BAKING TRAY.PUT THE LARGE BAKING TRAY IN OVEN TO BAKE FOR 25MINUTES.CHOP FRESH MINT LEAVES (1 BUNCH), FRESH CORIANDERLEAVES (1 BUNCH) AND LETTUCE (240 GMS(3)) USINGKNIFE.ADD THESE TO THE REMAINING MIX IN THE BOWLNOW ADD COCONUT CREAM (100 ML), FRESH LEMON JUICE(1 TBSP) AND LIQUID LEFT BY STANDING TOMATOES ANDMIX WELL.DIVIDE THE LETTUCE AND TOMATOES BETWEEN 4 PLATES.TOP WITH THE ROASTED AUBERGINE AND MUSHROOM FROMTHE BAKING TRAY.DRIZZLE OVER THE CREAMY PEANUT-COCONUT SAUCE.

Nutritional Info

Calculated Net Carb Info (Total Net Carbs for entire dish: 68.12)
Ingredient Amount Recipe Unit Conversion Factor Amount used in Recipe(gms) Net_carb/100gms Source Calculated Net Carb in recipe
Cherry Tomatoes 200 GMS 1.0 200.0 4.64 NCCDB 9.28
Pink Himalayan Salt 1/2 TSP 5.0 2.5 0.0 NCCDB 0.0
Pink Himalayan Salt 1/2 TSP 5.0 2.5 0.0 NCCDB 0.0
Aubergine 1-1.5 KG 1000.0 1500.0 2.2 UKDB 33.0
Brown Chestnut Mushrooms 400 GMS 1.0 400.0 2.0 LABEL 8.0
Garlic 5 CLOVES 3.0 15.0 16.3 UKDB 2.44
Ginger 2 INCH 6.0 12.0 8.1 UKDB 0.97
Smooth Peanut Butter 2 TBSP 15.0 30.0 16.6 NCCDB 4.98
Miso 1.5 TSP 5.0 7.5 19.0 LABEL 1.42
Red Chilli Flakes 1/2 TSP 5.0 2.5 22.5 LABEL 0.56
Extra Virgin Olive Oil 2 TBSP 15.0 30.0 0.0 NCCDB 0.0
Fresh Mint Leaves 1 BUNCH 30.0 30.0 2.5 LABEL 0.75
Fresh Coriander Leaves 1 BUNCH 30.0 30.0 1.2 UKDB 0.36
Lettuce 240 GMS 1.0 240.0 1.3 LABEL 3.12
Coconut Cream 100 ML 1.0 100.0 3.0 LABEL 3.0
Fresh Lemon Juice 1 TBSP 15.0 15.0 1.6 UKDB 0.24
Grand Total - - - - - - 68.12
Recipe in Cooklang 
>> Serving Size: 4 portion
>> Cooking Time: 25 minutes (Prep Time - 45 minutes)
>> Category: Japanese
>> Type: Vegetarian
>> Source: https://www.ocado.com/webshop/recipe/Miso-Aubergine-and-Mushroom-Salad-/232096
>> Image: recipe_009_Miso_Aubergine_and_Mushroom_Salad.jpg
>> Image-Caption: Miso Aubergine and Mushroom Salad (image from source recipe)
Preheat the oven to 200°C.
Using #knife{}, cut @cherry tomatoes{200%gms} into halves.
Put the cut tomatoes in a sieve over a bowl, sprinkle with @Pink Himalayan Salt{1/2%tsp} and let it stand for ~{30%minutes}.
Using #knife{} slice each @aubergine{1-1.5%Kg(2 Black Large)} into three parts and place it on a #large baking tray{}.
Now wash and add @brown chestnut mushrooms{400%gms}, remove stalk to the #large baking tray{}.
Using a #grater{}, grate @garlic{5%cloves}, @ginger{2%inch} in a #bowl{} and add @Pink Himalayan Salt{1/2%tsp}.
Mix in @smooth peanut butter{2%tbsp}, @miso{1.5%tsp}, @red chilli flakes{1/2%tsp} and @extra virgin olive oil{2%tbsp}.
Take half of the above mixed paste and rub it on mushrooms and cut aubergine in #large baking tray{}.
Put the #large baking tray{} in oven to bake for ~{25%minutes}.
Chop @fresh mint leaves{1%bunch}, @fresh coriander leaves{1%bunch} and @lettuce{240%gms(3)} using #knife{}.
Add these to the remaining mix in the #bowl{}
Now add @coconut cream{100%ml}, @fresh lemon juice{1%tbsp} and liquid left by standing tomatoes and mix well.
Divide the lettuce and tomatoes between 4 #plates{}. 
Top with the roasted aubergine and mushroom from the baking tray. 
Drizzle over the creamy peanut-coconut sauce.

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