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Miso Sesame Aubergine with Kale Edamame Salad
January '19


This Japanese inspired dish is a vegetarian’s heaven. Kale is king of the brassicas fantastic for liver detoxification support and female hormone balance. By massaging it in lemon juice it softens the fibres making it more easily digestable, allowing all those nutrients to get to the liver. Edamame are fresh soy beans, high in fibre and phytoestrogens so also very helpful in terms of hormone balance.


411 Kcal, 50g Carb, 19g Protein, 17g Fat


Ingredients  - Serves 2

Baked sesame aubergine 

2 medium       Aubergine

2 tbsp             Brown rice vinegar

2 tbsp             Sweet white miso 

2 tbsp             Black sesame seeds

2 tbsp             White sesame seeds


Kale & Edamame salad

200g               Kale

Juice of a lemon

100g               Edamame beans (frozen)

2tsp                Toasted sesame oil

1tsp                Tamari




Pre heat the oven to 200°C. Cut the aubergines in half and score the flesh in a crisscross almost down to the skin. Place each aubergine on baking foil, sprinkle the scored side with brown rice vinegar, then spread the miso on so it almost disappears into the cuts. Place the 2 halves of the aubergine back together and l in the foil. Bake in the oven for 45mins to an hour until soft. 


Remove from the oven, open out the foil to reveal the flesh insides of the aubergine, sprinkle the flesh side up with strips of  black and white sesame seeds. Replace in the oven for another 10-15mins while you prepared the sides.


Meanwhile prepare the salad by placing the kale into a bowl massage in the lemon juice by hand for few minutes to soften (‘cook’) the kale. Blanch and refresh the frozen edamame beans. Combine the beans, with the kale add the sesame oil & tamari.

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