Miso Aubergine
This easy, low-fat, and low-calorie miso-glazed aubergine recipe is packed with umami. Its rich, meaty texture makes it a delicious and satisfying vegan dish, perfect for a healthy main course.
Instructions
- 1
Heat oven to 180C/160C fan/gas 4. With a sharp knife, criss-cross the flesh of the aubergine (2) in a diagonal pattern. Place the aubergine (2) on a baking tray. Brush the flesh with vegetable oil (1 tbsp).
- 2
Mix the brown miso (50 g) with water (25 ml) to make a thick paste. Spread the paste over the aubergine (2), then cover the tray with foil and roast in the centre of the oven for 30 minutes.
- 3
Remove the foil and roast the aubergine (2) for a further 15-20 minutes, or until tender.
- 4
Meanwhile, bring a saucepan of [water] with a pinch of [salt] to the boil. Heat vegetable oil (0.5 tbsp) over a medium-high heat in a frying pan. Add the couscous (100 g) to the frying pan, toast for 2 minutes until golden brown, then tip into the pan of boiling water and cook for 8-10 minutes until tender. Drain well. Serve the aubergine (2) with the couscous (100 g), topped with the chilli (1 red) and a scattering of coriander (0.5 pack) leaves.
Nutrition Facts
Per portion