Miso aubergine tacos recipe

Method

1. Preheat the oven to gas 7, 220°C, fan 200°C and line a baking tray with nonstick baking paper. Add the aubergine, season and drizzle with 1½ tbsp oil. Toss to coat and spread out on the tray.
2. Put the potatoes on a separate baking tray, toss with 1½ tbsp oil. Roast the potato wedges for 45-50 mins and the aubergine for 40 mins, turning both halfway through, until tender and golden.
3. Meanwhile, boil the peas for 3 mins in a saucepan. Drain, then run under cold water to cool. Tip into a food processor with the spring onions, lime zest and juice, 1 tbsp oil and 1 tbsp water. Blitz until fairly smooth, adding a little water to loosen if you like.
4. Heat the remaining ½ tbsp oil in a frying pan over a medium heat. Fry the red onion for 8-10 mins until golden.
5. Whisk together the miso, soy sauce, honey and 2 tbsp water in a jug. Add to the red onion mixture with the aubergine; stir 4 well and simmer for 4-5 mins until reduced.
6. When ready to serve, warm the wraps in the oven for 2 mins. Serve with the miso aubergine, smashed peas, shredded lettuce and radishes, with the potato wedges alongside.
7. Switch the honey for maple syrup to make it vegan.

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