Slow Roast Aubergine

Little Tokyo is an excellent Japanese restaurant in Leeds. They have a good selection of vegetarian / vegan food, although they're not exclusively veggie. This is inspired by their aubergine bento box meal.

Serving per person

 good quality soy sauce to serve
1 tbls veg oil
1 small aubergine

Chop the aubergine into thick wedges, approx. 1 x 3 inches. Lightly brush each surface with vegetable oil. Lay the pieces seperately in a roasting tin and roast in a low oven, gas mark 4-5, for half an hour. Turn the pieces every ten mins or so, so that each side browns.

They should be a little crispy on the outside, but meltingly soft in the centre. Sprinkle liberally with soy sauce.

Good with rice with soy sauce and Japanese style salad

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This slow roast aubergine goes good with a nice fresh salad. It's also very good as a side dish to accompany a stir-fry, such as Tofu & Oyster Mushrooms.

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