Miso Aubergine

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).

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. Start 30m timer

Remove the foil and roast the aubergine (2) for a further 15-20 minutes, or until tender. Start 15m timer

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. Start 8m timer