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Miso-Glazed Roasted Aubergines
The secret here is scoring the aubergine flesh so it drinks up every drop of the rich brown miso glaze. As they roast, the halves turn incredibly tender and deeply savory. You'll serve them over a bed of toasted giant couscous that catches all the extra flavor. A quick scatter of fresh red chili and chopped coriander cuts right through the richness. It's a satisfying plant-based dinner that feels completely special.
Equipment
- Oven
- Baking sheet
- Saucepan
- Skillet
Ingredients
- 2 small aubergines, halved
- 50g brown miso
- 100g giant couscous, wholemeal is nice
- 1 red chilli, thinly sliced
- ½ small pack coriander, leaves chopped
Instructions
- 1Preheat the oven to 180C (160C fan or gas mark 4). Score the flesh of the halved aubergines in a diagonal criss-cross pattern using a sharp knife, then arrange them on a baking tray. Scoring helps the flesh absorb the glaze and cook evenly.
- 2Whisk the brown miso with 25ml of water to form a thick paste. Coat the scored aubergines evenly with the miso mixture, cover the tray tightly with foil, and roast in the middle of the oven for 30 minutes.
- 3Remove the foil from the tray and continue roasting for another 15 to 20 minutes until the aubergines are completely soft.
- 4Bring a saucepan filled with salted water to a rolling boil while heating a dry frying pan over medium-high heat.
- 5Toast the giant couscous in the hot frying pan for 2 minutes until it turns golden brown. Transfer the toasted couscous into the boiling water and cook for 8 to 10 minutes until tender.
- 6Drain the couscous thoroughly. Plate the roasted aubergines over the warm couscous, topping with sliced red chili and chopped coriander leaves.
Notes
- Swap: Bulgur wheat makes an excellent substitute if giant couscous is unavailable.
- Prep: Score the aubergines and mix the miso glaze up to a day in advance to save time.
Recipe Details
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