Miso aubergine
Miso aubergine is an appetising plant-based dish for a hearty, umami-rich midweek dinner. Find our top miso aubergine recipe below
Ingredients
- Aubergines: 2. halved
- Vegetable oil: 1 tbsp
- Brown miso: 50g
- Water: 25ml
- Giant couscous: 100g
- Red chilli: 1. sliced
- Fresh coriander: to garnish
Instructions
- 1
Heat the oven to 180ºC. Using a knife,create a criss-cross pattern over the flesh of the halved aubergines in diagonals. Transfer to a baking tray and brush the criss-crosses with the vegetable oil.
- 2
Mix the brown miso with the water to create a paste. Spread it over the aubergines,cover with foil and roast in the oven for 30 minutes.
- 3
Remove the foil and roast the aubergines for another 20 minutes,until tender and caramelised.
- 4
Bring a saucepan of salted water to the boil. Meanwhile,heat a drizzle of vegetable oil in a frying pan over a medium heat. Add the giant couscous to the pan and toast for 2 minutes. Transfer to the boiling water and cook for 8 minutes,until tender. Drain.
- 5
Serve the roasted aubergines over the couscous,and garnish with the sliced red chilli and fresh coriander leaves.
Cook it from the original
This recipe comes from finedininglovers.co.uk. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on finedininglovers.co.uk