Aubergines with miso


  • 2 small halved aubergines
  • Vegetable oil, for roasting and frying
  • 50g brown miso
  • 100g giant couscous
  • 1 red chili, thinly sliced
  • ½ small pack cilantro leaves, chopped


Heat oven to 180C / 160C fan / gas 4. Using a sharp knife, cross the flesh of the aubergines in a diagonal pattern, then place them on a baking tray. Brush the meat with 1 tablespoon of vegetable oil.

Mix the miso with 25 ml of water to make a thick paste. Spread the paste over the aubergines, then cover the tray with foil and roast in the center of the oven for 30 minutes.

Remove the foil and roast the aubergines for an additional 15-20 minutes, depending on their size until tender.

Meanwhile, bring a saucepan of salted water to a boil and heat 1/2 tablespoons of the vegetable oil over medium-high heat in a skillet. Add the couscous to the skillet, toast for 2 minutes until golden brown, then tip into the pot of boiling water and cook for 8-10 minutes until tender (or follow package directions). Drain well. Serve the aubergines with the couscous, topped with the chili and a few coriander leaves.

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