This miso aubergine with grain salad is one of our favourite easy meals when you really want to impress someone.
It's so simple but so tasty. It really feels like something you'd get in a fancy restaurant, with an amazing 'umami' savoury taste. Served over the grain salad, it's a brilliant vegetarian dinner. Plus it's easy to make it vegan too - we've made notes on this in the ingredient list. The recipe comes in three parts - the aubergine, the salad and the simple dressing. For the salad, we've use ready-cooked grains because it keeps the cooking time down dramatically and there's no need to for any pre-soaking.
Ingredients
- 1 large aubergine, halved
- 1 tbsp miso paste
- ½ tbsp honey (or maple syrup if vegan)
- ½ tbsp sesame oil
- ½ tbsp soy sauce
- 1 garlic clove, crushed
- 2 spring onions, sliced (to serve)
- 1 red chilli, finely sliced (to serve)
For the salad:
- 250g pack Merchant Gourmet Mixed Grains
- 100g frozen edamame beans
- ½ bunch coriander, plus extra to serve
For the dressing:
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp honey (or maple syrup if vegan)
- juice of 1 lime
WEIGHT CONVERTER
Method
- Preheat the oven to 180ºC/350ºF/Gas 4. Score the aubergine halves in a diagonal checkerboard style.
- In a small bowl, mix together the miso, honey, sesame oil, soy sauce and garlic and then brush the mixture over the scored aubergine. Roast for 30 mins until golden and tender.
- Meanwhile, microwave the grains for 2 mins and cook the edamame for 5 mins in a pan of simmering water. When both are cooked, combine the grains and the edamame in a bowl and stir through coriander. Mix together dressing ingredients and stir through, then season well to taste.
- Divide the salad between 2 plates and top each with an aubergine half. Scatter with spring onion, coriander and chilli to serve.
Top tip for miso aubergine with grain salad
You can serve this miso aubergine over all sorts of salads, or on their own as a side dish or snack, or as part of a tapas-style spread.
You might also like...
-
Baked aubergines and lentils
A vibrant flavoursome dish, our baked aubergines and lentils costs less than £2 a head
By Rose Fooks Published
-
Baked aubergine
Ready in just four simple steps, this baked aubergine is stuffed and flavoured with a host of aromatic herbs...
By Samuel Goldsmith Published
-
Herby chicken with Romesco sauce
Herby chicken flavoured simply with oregano with a rich Romesco sauce - which makes a great dip.
By Jessica Ransom Published
-
Stuffed lamb shoulder with feta and apricot
Our stuffed lamb shoulder with feta and apricot is infused with lots of Middle Eastern flavours and it only takes 30 minutes of prep
By Rose Fooks Published
-
Stuffed spring leg of lamb with herby chutney
This stuffed spring leg of lamb with herby chutney is best made the night before so it can marinate and intensify in flavour.
By Jules Mercer Published
-
Easter coconut and lemon cake
This Easter coconut and lemon cake serves 12 and leftovers will keep in the fridge for up to three days.
By Jules Mercer Published
-
Parenting researcher reveals how to talk to your kids about achievements in a healthy, non-toxic way
Celebrating your kids' achievements is always important, but there's other things to worry about too
By Charlie Elizabeth Culverhouse Published
-
"Wanting something and not having it is one of the hardest human experiences" - child psychotherapist Dr Becky shares why having tantrums is healthy
Sorry parents, it turns out tantrums are actually good for your kid's health. Expert Dr Becky Kennedy has explained why.
By Ellie Hutchings Published
-
The parenting rules Victoria and David Beckham swear by to keep their kids happy and healthy
The A-list couple have four children together
By Charlie Elizabeth Culverhouse Published