ONE PAN MISO AUBERGINE

MISO is full of essential minerals and as a fermented food contains probiotics to support the gut microbiome. This dish shows you how to use it as more than just a soup.

Serves 2 Prep 10 mins

Cook 40 mins

PER SERVING 421 cals

PROTEIN 21.3g CARBS 28.2g

FAT 22.3g FIBRE 11.3g

2 medium aubergines

2 tsp extra-virgin olive oil

2 tbsp miso paste

1 tbsp dark soy sauce

20g fresh root ginger, peeled and finely grated

½ tsp crushed dried chilli flakes

50g plain peanuts or cashews, roughly chopped

2 spring onions, trimmed and finely sliced

100g frozen edamame 1

red chilli, finely sliced, to serve

PREHEAT the oven to 200c/180c fan/gas 6 and line a baking tray with foil. Cut the aubergines in half lengthways and score the flesh in a criss-cross pattern, without cutting all the way through to the skin. Place on the baking tray, cut side up, and brush with the oil. Bake for about 30 minutes, or until softened and lightly browned. Meanwhile, mix the miso paste with the soy sauce, ginger and chilli flakes in a small bowl. In a separate bowl, combine the peanuts and spring onions. Remove the baking tray from the oven and spread the aubergines with the miso mixture. Sprinkle the spring onions and peanuts over the top and scatter the frozen edamame on the tray around the aubergines. Return to the oven for 8-10 minutes more, or until the peanuts are lightly browned and the edamame are hot. Scatter over the chilli to serve. You can scoop the roasted aubergine out of the skins as you eat — even better, eat the skins, too.