Aubergines stuffed with miso pork
Miso, with its incredible salty savouriness, is a miracle ingredient and completely transforms both aubergine and pork.
Sam A Harris
Miso, the Japanese fermented paste, normally made from soy beans, is something of a hero ingredients when it comes to adding flavour to any dish. Take this aubergine recipe from Ginger Pig One Pot, which uses miso to flavour minced pork, which is then stuffed into the ultimate blank-canvas ingredient, the humble aubergine. The end result is a sweet and salty, richly flavoursome dish which would make the perfect easy dinner. Just serve it with some stir-fried greens and enjoy!
Ginger Pig One Pot by Tim Wilson and Rebecca Seal is published by Mitchell Beazley (£30)
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