Recipe

Miso Aubergines

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Miso Aubergines

Roast aubergine coated in a miso maple sauce, served with rainbow quinoa and pak choi.




Ingredients to serve 2

  • 1 tbsp x miso paste
  • 1 tbsp x maple syrup
  • 1½ x aubergines
  • ½ cup x rainbow quinoa
  • 250g x pak choi – slice stalks thinly & keep leaves whole
  • ½ x chilli (optional) – deseed & chop
  • 10g x coriander – chop leaves roughly
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)

Ingredients to serve 4

  • 2 tbsp x miso paste
  • 2 tbsp x maple syrup
  • 3 x aubergines
  • 1 cup x rainbow quinoa
  • 500g x pak choi – slice stalks thinly & keep leaves whole
  • 1 x chilli (optional) – deseed & chop
  • 20g x coriander – chop leaves roughly
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)

Method

Step 1

Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.

Step 2

Miso maple sauce: Mix together the miso paste, maple syrup and water (2 tbsp for 4; 1 tbsp for 2) and divide the sauce between 2 bowls.

Step 3

Aubergine: Cut the aubergines in half lengthways, then make shallow diagonal slices in the flesh one way, and shallow diagonal slices the other way to make a crisscross pattern. Place on a tin foil lined baking tray, spread on bowl of the sauce onto the flesh, season with salt and pepper and roast for 25 minutes until soft and golden brown.

Step 4

Quinoa: Boil the kettle. Place a pot on medium-high heat and add the quinoa with boiling water (2 cups for 4; 1 cup for 2) and a pinch of salt. Bring to the boil and cover, turn down the heat and simmer (gently boil) for 15 minutes, until all the water is absorbed.

Step 5

Pak choi: Place a pan on medium-high heat with a drizzle of olive oil. Add the pak choi leaves and stalks with the other bowl of the sauce and sauté for 3-5 minutes.

Step 6

Coriander chilli dressing: Mix together the chilli (as much or as little as you want), coriander and olive oil (2 tsp for 4; 1 tsp for 2).

Step 7

Serve by mixing the pak choi stalks and leaves through the quinoa and top with the roasted aubergine and the coriander chilli dressing.