Baked butternut, miso eggplant and tahini dressing with crisp green beans

This is a great dish for a meat free night or something a little different to take along to a friends BBQ. You can pre-prepare a lot of this dish the day before, but it’s best to keep the garnishes freshly done on the day.

I came up with this dish to celebrate the beautiful produce our Gascoyne Region (W.A) has to offer and would encourage you to think about your everyday cooking in the same way ie: ‘whats in season and at its best right now?’, ‘what can I source locally?” and most importantly “How can I champion the vegetable!”

For a protein match I would suggest a simple soy marinated grass-fed steak, seasoned, grilled medium rare and sliced finely. Enjoy!

Recipe

SERVES 4
Ingredients

btternut pumpkin and eggplant with tahini dressing

    • 1 large butternut
    • 4 tbsp olive oil
    • 4 heaped Tbspn of miso eggplant (see recipe)
    • 1 knob fresh ginger
    • 2 red radish
    • 200g stringless beans
    • 1/2 bunch spring onion
    • salt and pepper to season
    • 8 Tbsp of tahini dressing
    • 100g toasted sesame seeds

 

Tahini Dressing

  • ½ cup tahini
  • ¼ cup gluten free soy
  • 1 Tbs brown sugar
  • 1/3 cup sesame oil
  • Mix all ingredients together with a whisk until smooth
  • Pour into a squeezy bottle or piping bag for storage
  • This will last up to 2-3 weeks in the fridge.
Method
  • Heat oven to 200c and line a baking tray with grease-proof paper
  • Peel pumpkin and slice into 2cm thick, half moon slices
  • Place pumpkin on grease-proof paper sprinkle with olive oil and season with salt + pepper. Bake for 1/2 an hour and check, the pumpkin wants to be cooked all the way through, but still be firm enough to handle. set aside warm in a warm place.
  •  Julienne the ginger, to do this you’ll need a mandolin or a very sharp knife. Peel the ginger and slice on the mandolin, very careful not to slice your fingers! once it’S sliced it’s much easier to julienne (little thin batons) place in water to keep them separated and easy to handle (this can be done up to 2 days in advance)
  • Wash and slice your spring onion, very finely and on the angle to get a sharp finish, dunk into ice water bath to keep them crunchy and fresh, dry out on a paper towel.
  • Wash and slice your string-less beans finely and on a hard angle to get a nice sharp finish to them,
  • Julienne fresh mint
  • Mix prepared ginger, spring onion, mint and string-less beans in a bowl
  • Wash and slice radish carefully on the mandolin, place in cold water until needed
  • Remove your miso eggplant from the fridge to bring to room temperature
To serve

You can plate this dish individually or on a platter to share

  • Place 2-4 pieces per person (depending if it’s an entree or main) of your warmed pumpkin on the base
  • Using a spoon add your miso eggplant mix at 2 points of the pumpkin or as decoratively as you like
  • Squeeze tahini dressing right around the base of the pumpkin
  • Add the fresh crunchy ginger, bean, spring onion mix and get as much height as you can
  • Finish with toasted sesame and fresh radish, as the fresh ingredients are not dressed it will hold for up to an hour but is best enjoyed immediately!