The miso sauce, the pickled red onions and the sesame yogourt make this dish really tasty.
For 6 tacos (2 persons)
1 red onion
1 bunch coriander
1 baby gem lettuce
2 tablespoon greek yogurt
1 tablespoon sesame seeds
1 tablespoon cider vinegar
1/2 teaspoon sugar
1 tablespoon brown miso paste
1 tablespoon soy sauce
1 tablespoon honey
1 tablespoon water
3 tablespoons olive oil
6 soft shell taco
Preheat the oven 200C.
Wash the potatoes and chop them into wedges (no need to peel them). Put them on a baking tray and drizzle them with 1 tablespoon of olive oil. Season with salt and pepper. Toss to coat.
Trim the aubergine, halve lengthways and chop into 2cm wide strips, then chop into 2cm chunks. Put the aubergine chunks on another baking tray, drizzle with oil (no need to season). Toss to coat.
Roast the wedges on the top shelf of the oven until golden and tender, 25-30 mins. Roast the aubergine on the middle shelf of your oven until browned and tender as well, 20-25 mins.
Halve, peel and thinly slice the red onion. Pop half the red onion in a small bowl and add the white wine vinegar and sugar. Add a pinch of salt, mix together and set aside.
Wash the baby gem. Trim the root from the baby gem, halve lengthways, thinly slice. Cut the lime into wedges. Roughly chop the coriander.
Mix the miso, honey, soy sauce and 1 tablespoon of water together in a small bowl.
Heat a frying pan on medium-high heat (no oil). When hot, add the sesame seeds, toast until golden, 2-3 mins. Toss every minute.
Pop half of them in the miso soy mixture.
Stir the yogourt in another bowl with the other half of the sesame seeds.
Heat a tablespoon of oil in a frying pan on medium high heat. Add the red onion, stir fry until softened, 4-5 mins. Once cooked, add the roasted aubergine to the pan with the onion. Pour the miso mix into the pan. Bubble away until the moisture has gone and the aubergine is sticky, 3-5 mins. Remove from the heat.
Pop your tacos into the oven to warm through for the last 2-3 mins of the wedges cooking time.
Spoon the sesame yogourt onto the bottom of each taco and spread it out. Divide the lettuce between the tacos and squeeze on some lime juice. Spoon the aubergine mixture on top, followed by a sprinkle of coriander and the pickled onion. Serve with the wedges on the side and cut the remaining lime into wedges to serve alongside. Enjoy!