This week’s slow food market yielded a lovely little collection of eggplants. A handful of different varieties and colours that I simply could not walk past. Nor could I wait to eat them. They were required market evening eating.

I had been eyeing off a recipe for eggplant and red miso for some time. It was a recipe whose time had come. Blanched snow peas folded through, sesame seeds on top and some steamed rice to serve made a hearty but light meal packed with flavour. One to be repeated.