Name: Miso Roasted Aubergines with Giant Couscous and Chili Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Japanese-inspired
Ingredients: 2 small aubergines, halved; 1 tbsp vegetable oil (for roasting); 50g brown miso; 25ml water (to mix with miso); 100g giant couscous; ½ tbsp vegetable oil (for toasting couscous); 1 red chilli, thinly sliced; ½ small pack coriander, leaves chopped

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Introduction

Miso aubergines offer a deliciously savory twist on a simple vegetable, combining the rich umami flavor of miso with tender, roasted aubergine. Paired with nutty toasted giant couscous and fresh chilli, this dish is both satisfying and vibrant—perfect for a comforting meal with a touch of elegance.

A white plate with red and blue stripes holds two roasted eggplant halves with shiny, dark brown grilled marks on top. The eggplants are placed on a bed of light brown lentils. Bright green parsley leaves and thin slices of red chili peppers are sprinkled on the eggplants and lentils. A fork and a knife with dark wooden handles rest on the right side of the plate. The plate is on a white marbled surface with a folded light blue cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Heat the oven to 180°C (160°C fan) or gas mark 4. Using a sharp knife, criss-cross the flesh of the aubergines in a diagonal pattern. Place them cut-side up on a baking tray and brush the flesh with 1 tablespoon of vegetable oil.
Step 2: Mix the brown miso with 25ml of water to create a thick paste. Spread this paste evenly over the cut surfaces of the aubergines. Cover the tray with foil and roast in the oven for 30 minutes.
Step 3: Remove the foil and continue roasting the aubergines for another 15–20 minutes, depending on their size, until they are tender and caramelized.
Step 4: Meanwhile, bring a saucepan of salted water to a boil. Heat ½ tablespoon of vegetable oil in a frying pan over medium-high heat. Add the giant couscous and toast it for about 2 minutes until golden brown.
Step 5: Transfer the toasted couscous to the boiling water and cook for 8–10 minutes or follow the pack instructions until tender. Drain well.
Step 6: Serve the roasted miso aubergines alongside the couscous. Top with the sliced red chilli and scatter over chopped coriander leaves for a fresh, fragrant finish.

Tips & Variations

For extra depth, try adding a splash of sesame oil to the couscous before serving.
Substitute brown miso with white miso for a milder flavor.
If you prefer heat, include some finely chopped chilli in the miso paste before roasting.
Serve with a side of steamed greens or a simple salad for a complete meal.

Storage

Store any leftover aubergines and couscous in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave to retain texture and flavor. Avoid reheating the chilli topping; add fresh slices when serving.

How to Serve

The image shows a white plate with a thin red and blue circle near the edge, placed on a white marbled surface. On the plate, there are two halves of grilled eggplants with dark brown, slightly charred skins and tender golden-brown flesh. Underneath and around the eggplants, there is a layer of light brown lentils. Bright green fresh herbs are sprinkled over the eggplants, along with thin slices of red chili peppers adding a pop of color. To the right side of the plate, a fork and knife with wooden handles rest on the plate, and a blue cloth napkin is placed nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular couscous instead of giant couscous?

Yes, regular couscous works well too. Adjust the cooking time according to the package instructions, as it typically cooks faster than giant couscous.

Is this recipe suitable for vegans?

Yes, this dish is vegan-friendly as it uses only plant-based ingredients.