Umami paste can be described as a bit of an enigma; earthy, sweet, savoury, warming… all of them fit the bill to some degree, but none of them explain the flavour accurately. Known as the ‘fifth flavour’, this unique condiment adds the wow factor to any number of dishes; for this recipe I used Clearpsrings Chilli Umami to add a punch of flavour to roasted Aubergine.
(serves two generously)
For the Salad:
1 tub cauliflower rice
Cup of edemame beans
1 carrot- shredded
1 cup red cabbage-shredded
2 spring onions
1 teaspoon sesame oil
For the roasted aubergine:
1 pack of baby aubergine or 2 regular aubergine
2 tablespoon chilli umami
1 tablespoon tahini
-To make the salad simply tip all the ingredients into a bowl and toss together to combine.
-Mix together the umami paste and tahini until smooth adding a little water to thin slightly if necessary.
-Cut the aubergines in half and rub generously with the umami/tahini mixture.
-Place the Aubergine halves on a grease proof paper lined baking tray and cook for 20-25mins on a 200′ heat.
-Once the Aubergines are cooked through and golden brown, remove from the oven and begin plating up.
– simply spoon a bed of the salad into your dish and lay the aubergines over the top before sprinkling with sesame seeds and shredded nori sheets. If you desire you could hold back some of the umami tahini paste from earlier to drizzle over the top.