Updated 25th June 2026
Recipe: Miso aubergine and hispi cabbage
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This veg traybake packs in the flavour, plants, and fiber. It makes the perfect side dish alongside white fish or salmon and a grain like wild rice.
Servings: 3
Plant count: 7
Fiber per serving: 5–10 g
Cooking Time: 45 minutes
App Score: 80
Ingredients
1 aubergine, chopped into 2 cm chunks
1 leek, chopped into thin discs
1 hispi cabbage, roughly chopped
1 tbsp extra virgin olive oil
black pepper
1 tbsp white miso
1 tbsp rice wine vinegar
1 tbsp sesame oil
1 tsp soy sauce
1 garlic clove, grated
1 cm block ginger, grated
1 tsp honey
1 scoop Daily30
Handful coriander, chopped finely
Method
Set the oven to 200°C / 180°C fan.
Add the aubergine, leeks, and cabbage to a baking tray. Drizzle with olive oil and season with black pepper. Roast for 30 mins, until soft.
Make the sauce by combining the miso, vinegar, sesame oil, soy sauce, garlic, ginger, and honey.
After 30 mins, drizzle the sauce over the veg and return to the oven for 5 mins.
Once cooked, top with coriander and Daily30.
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