This Japanese-inspired dish is low-fat, low-calorie and vegan, as well as being packed with umami.
Serves 2
Prep Time: 5 minutes
Cooking Time: 45 minutes
Ingredients
2 aubergines
11/2 tbsps vegetable oil
50g miso (brown)
100g couscous
1 red chilli, thinly sliced
a fistful of coriander, chopped
100g cous cous
250g cooked beetroot, diced
Method
Pre-heat the oven to 180°C.
Cut the aubergines in half and using a sharp knife, criss-cross the flesh in a diagonal pattern, both directions.
Place them on a baking tray and brush the flesh with 1 tbsp of vegetable oil.
Mix the miso with 25ml water to make a thick paste. Spread the paste liberally over the aubergines, then cover the tray with foil and roast in the centre of the oven for 30 minutes.
Remove the foil and roast the aubergines for a further 20 minutes or so until the flesh is tender - test with a fork.
Meanwhile, prepare the couscous as per the pack instructions, Heat the remaining 1/2 tbsps oil in a frying pan over high heat. Add the cous cous to the pan with the beetroot and cook for 5 minutes, until the beetroot is warm.
Serve the aubergines on top of a bed of couscous. Scatter the sliced chilli and coriander over the top.
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