Recipe: Vegan Miso Mayonnaise with Griddled Aubergine & Courgette

Method

1. Add soy milk and mustard to the food processor.
2. Turn on the food processor and gradually pour in oil. Continue blending until all oil is combined.
3. Remove the lid and blade and transfer to a bowl.
4. Season by adding pepper, salt and lemon juice. 
5. Adapt your stock mayonnaise to a miso mayo by combining the two - you may need to use a sauce whisk to help with this or a spatula. 
6. Prepare the courgette, peeling into ribbons. Slice the aubergine. Add both of these to a bowl and add the oil and season. 
7. Heat a griddle pan and griddle both the courgette and aubergines. See alternative cooking method below for the griddled vegetables
8. Once ready, transfer to a place, add a splash of water to some of the miso mayonnaise to turn it into more of a dressing and dot it all over your griddled vegetables. Sprinkle with sesame seeds. 

A great tip from Jennifer Irving is an alternative method of cooking, to simply dry ‘fry’ your courgettes and aubergines, warm a non stick pan lined with baking parchment and lightly colour on both sides, do not allow the pan to get too hot. Whilst warm dress with a squeeze of lemon juice rather than the extra 2 tbsp oil. Using this method will reduce the oil content of your overall dish.The aubergine will take longer than the courgette and cook in batches as per the recipe. If using this method do make sure your aubergine is really thin! 

Ingredients Information & Alternatives‍

Soy milk – a good source of vegan protein, small amounts of vitamin K and phosphorus (check the carton for added sweetener).

‍Alternative – rice milk