Miso aubergines

Miso aubergines

  • 1
  • 2
  • 3
  • 4
  • 5
(6 ratings)

Prep: 5 mins Cook: 50 mins

Easy

Serves 2

A really easy low-fat, low-calorie aubergine recipe with delicious umami flavours. This dish is so rich and meaty, it's hard to believe it's vegan!

Nutrition and extra info

  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal390
  • fat12g
  • saturates1g
  • carbs51g
  • sugars8g
  • fibre11g
  • protein18g
  • salt2.3g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 2 small aubergines, halved
    Aubergine

    Aubergine

    oh-ber-geen

    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • vegetable oil, for roasting and frying
  • 50g brown miso
    Miso

    Miso

    mee-soh

    One of the best-loved and most delicious fermented foods, miso is a Japanese flavouring made by…

  • 100g giant couscous
  • 1 red chilli, thinly sliced
    Chillies

    Chilli

    chill-ee

    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • ½ small pack coriander, leaves chopped

Method

  1. Heat oven to 180C/160C 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.

  2. 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.

  3. Remove the foil and roast the aubergines for a further 15-20 mins, depending on their size, until tender.

  4. 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
catie74
23rd May, 2016
I make this as a side dish serving half an aubergine each. We had it last night with BBQ's lamb chops
juliecochran
14th Apr, 2016
3.8
Nice but quite dry, needs a dressing
dearbhla82
10th Apr, 2016
5.05
Loved this recipe. Put some garlic into the aubergine before spreading on miso paste and loved the result
verheijen
15th Apr, 2016
With what can I substitute giant couscous?
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.