Blend the spice blend ingredients in a spice grinder, pestle and mortar or small food processor. Set aside. You will be using ½ to 1 tsp of this mix. Store the remainder in a lidded jar.
Blend the softened butter, miso and ½ to 1 tsp of Japanese 7-spice in a small bowl.
Cut the aubergine into thin slices and sauté gently in the oil until lightly golden, turning with tongs to cook evenly.
While the aubergine is cooking, steam the Tenderstem® for 2 minutes. Add the Tenderstem® to the sauté pan with the aubergine, followed by the miso butter, tossing gently. Serve warm.
Food to Glow
Kellie is an ex-pat American cancer health educator with a taste for global food and big flavours, and loves creating recipes which use fresh, seasonal ingredients, taking inspiration from all over the world. Most of her recipes have vegan alternatives and are tried and tested on students of her nutrition classes, family and friends.See profile
Nutrition analysis of recipes featured on the Tenderstem® website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.