February 03, 2021

Asian Roasted Aubergine

February 03, 2021/ Victoria Adams

2 aubergines

Spring onions

Feta (optional)

Fresh coriander

1 tbsp rice wine vinegar

2 tbsp tamari or nama shoyu

Sesame oil (or olive oil) marinated with 2 crushed garlic cloves and fresh herbs chopped

1 red chilli

Freshly ground pepper

Sides

Steamed broccoli

Griddled green beans

Tamari-Roasted Button Mushrooms, Spinach + Butternut Squash

Courgette Laksa

Method

Preheat the oven to 180C.

Cut each aubergine in 1cm thick slices. (Don’t cut until the bottom of each aubergine!).

Using a spoon, marinade the aubergines with the tamari, olive oil and season with pepper.

Fill in between the slices with thinly sliced pieces of feta.

Wrap aubergines completely in foil and bake in oven for 30-40 minutes, until they become soft.

Serve with chopped coriander, red chilli + spring onion and your choice of vegetables on the side.

Victoria Adams

Victoria Adams is a yoga teacher, classically-trained and raw food chef, Health Coach, published author and PT. She teaches beginners through to advanced, always coming from the mindset that the body can do amazing things when it learns how. She has worked with elite sportsmen and women including highly-decorated British Olympians. Influenced by Yin Yoga and Ashtanga, do not expect a “style“ of yoga, just come along and learn something you didn’t know about yourself or your body before. Strong and mindful flow.