Miso aubergines

Serves 2 Prep 5 mins Cook 50 mins 87p a portion 390 kcals, 12g fat, 1g sat. fat, 8g sugar

2 small aubergines, halved 50g brown miso 100g giant couscous 1 red chilli, thinly sliced ½ small pack coriander, leaves chopped

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 ½ tbsp 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 coriander leaves.