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Miso aubergines

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!

  • Prep: 5 mins
    Cook: 50 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 390
  • Carbohydrates 51
  • Saturated Fat 1
  • Sugar 8
  • Protein 18
  • Fat 12
  • Fibre 11
  • Salt 2.3

Nutrition per serving

  • Calories 390
  • Carbohydrates 51
  • Saturated Fat 1
  • Sugar 8
  • Protein 18
  • Fat 12
  • Fibre 11
  • Salt 2.3

Ingredients

  • 2 small aubergines, halved
  • vegetable oil, for roasting and frying
  • 50g brown miso
  • 100g giant couscous
  • 1 red chilli, thinly sliced
  • 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.

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