- 2 medium / 1 large aubergine
- 1 large onion
- 300g roasted almonds / walnuts
- 100ml miso
- 150g tahini
- 250g pressed tofu
- 1 Tbsp ginger
- 1/2 tsp allspice
- ground black pepper
- Bake the aubergine until it's cooked. A better idea is to pressure cook it for 10 minutes. And then remove the skin and mash it or whizz it. Pulp is what you want.
- Saute the onion
- Mix everything
- Line a loaf tin and fill it with the mixture
- Make a lid from 2 layers of foil (or use a lid!)
- Bake it in a water bath in the oven at 175 °C for 2 hours
- Bake it without the water bath for 30 mins
- Leave to cool and then refrigerate for 36-48 hours !
Keeps in the fridge for 2 weeks.
