Miso Aubergines

INGREDIENTS:

This recipe makes 2 portion

  • 2 small aubergines, halved
  • 2 tbsp coconut oil for roasting
  • 50g brown miso paste
  • 100g giant couscous (or quinoa)
  • 1 red chilli, thinly sliced
  • 25g of fresh coriander

METHOD:

  • Heat oven to 180°C/160°C fan/ gas 4. With a sharp knife, criss-cross the flesh of the aubergines in a diagonal pattern, then place on a baking tray. Brush the flesh with 1 tbsp vegetable oil.
  • Mix the miso with 25ml water to make a thick paste. Spread the paste over the aubergines, then cover the tray with foil and roast in the centre of the oven for 30 mins.
  • Remove the foil and roast the aubergines for a further 15-20 mins, depending on their size, until tender.
  • Meanwhile, bring a saucepan of salted water to the boil and heat 1 /2 tbsp vegetable oil over a medium-high heat in a frying pan. Add the couscous to the frying pan, toast for 2 mins until golden brown, then tip into the pan of boiling water and cook for 8-10 mins until tender (or following pack instructions). Drain well. Serve the aubergines with the couscous, topped with the chilli and a scattering of coriander leaves.