What’s On My Table – With Alexandra Dudley
All products on this page have been selected by our editorial team, however we may make commission on some products.
Miso aubergine is exactly the sort of food I crave in January. Something comforting and warm but with a bit of bounce and zing. This dish is a satisfying way to add a bit of meatiness to a meal, especially if you’re doing Veganuary. Don’t skimp on the ginger and garlic as they really bring these greens to life. I’ve served it with rice, but you could have it with noodles if you like.
When it comes to drinks, I’ve been having a damp, dry-ish January and have been thoroughly enjoying Babylonstoren’s Bitterlekker. Coincidentally, Babylonstoren makes one of my favourite rosés, but this is a non-alcoholic aperitif made using honeybush tea, blood orange and rosemary. It is delicious and pairs well with punchy flavour-rich dishes like this.
Miso-Glazed Aubergine Rice Bowl With Garlicky Greens & Cashews
Preheat your oven to 200°C degrees. Line a baking tray with parchment or foil.
Slice the aubergines in half lengthways and score them criss-cross with a sharp knife (go about a third deep).
Place the aubergines onto the tray and bake for about 30 minutes until they are browned in areas and cooked through. They should be squidgy to touch when you squeeze them.
In a small bowl whisk together the miso paste, honey, toasted sesame oil and mirin with a fork to a smooth paste.
When the aubergines have cooked remove them from the oven and spoon over the miso glaze. Return to the oven for 10 minutes.
Whilst the aubergine cooks, cook your rice (according to packet instructions) and cook your greens.
Chop the base of the pak choi. Separate the leaves and stalk. Chop stalk into roughly inch sized pieces and halve the leaves widthways.
Heat the oils in a pan. Add the mushrooms and a pinch of salt. Cook until the mushrooms are soft and browned.
Add the grated ginger and garlic and cook for one minute. Then add the pak choi and cook until the leaves have wilted.
Add the tamari/soy sauce and the rice wine vinegar and stir to combine.
To serve, tip the rice into bowls. Top with pak choi, the miso aubergine, toasted sesame seeds, chopped spring onions, sliced red chilli and chopped roasted cashews.
What’s On My Table
French Turquoise Handblown Coloured Glass Tumblers, £42
Glassware can make all the difference when it comes time to set the table, and these French turquoise hand-blown glasses from Polkra are my new favourites. Even with the simplest of crockery, these glasses add a pop of colour that instantly elevates the mood.
Visit Polkra.com
Naturally Dyed Avocado Stone Placemats & Napkins, £58.20
These natural, hand-dyed, Irish linen placemats are from Ved Cooks, a brand I discovered during lockdown. I love how each piece is made unique through the natural dying process. It’s a wonderful conversation starter at dinner parties, asking guests to guess how the placemats and napkins gained their fabulous colour. Few would guess it comes from avocado stones.
Visit VedCooks.com
Sorano China Soup Bowl, £15
I love these off-white bowls from Oka. They’re perfect for adding an elegant touch to a midweek meal, and I use them for everything from porridge and yogurt to curries and pastas. They are dishwasher safe, so you don’t need to be too precious with them.
Visit Oka.com
Read More From Alexandra Dudley
more from
Life
DISCLAIMER: We endeavour to always credit the correct original source of every image we use. If you think a credit may be incorrect, please contact us at info@sheerluxe.com.