Miso aubergines

Miso aubergines

  • Rating: 4 out of 5.34 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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!

  • Vegan
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal390
low infat12g
saturates1g
carbs51g
sugars8g
fibre11g
protein18g
salt2.3g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 3

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

  • STEP 4

    Meanwhile, bring a saucepan of salted water to the boil and heat ½ 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.

Goes well with

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    Overall rating

    Rating: 4 out of 5.34 ratings
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