Description
This flavorful miso aubergine recipe features tender roasted aubergines coated in a savory miso glaze, served alongside toasted giant couscous with fresh chilli and coriander for a vibrant, satisfying dish.
Ingredients
Scale
Aubergines and Miso Glaze
- 2 small aubergines, halved
- 1 tbsp vegetable oil (for roasting)
- 50g brown miso
- 25ml water (to mix with miso)
Couscous and Garnish
- 100g giant couscous
- ½ tbsp vegetable oil (for toasting couscous)
- 1 red chilli, thinly sliced
- ½ small pack coriander, leaves chopped
Instructions
- Prepare Aubergines: Preheat the oven to 180°C (160°C fan) or Gas mark 4. Using a sharp knife, score the flesh of each aubergine half in a diagonal criss-cross pattern to help the miso penetrate during roasting. Place the aubergines cut side up on a baking tray and brush the flesh evenly with 1 tablespoon of vegetable oil.
- Make Miso Paste & Roast: In a small bowl, combine the brown miso with 25ml water to create a thick paste. Spread this miso paste generously over the scored flesh of each aubergine half. Cover the tray with aluminum foil to keep moisture in and roast in the oven’s center for 30 minutes.
- Finish Roasting Aubergines: Remove the foil and continue roasting the aubergines for another 15-20 minutes, depending on their size, until the flesh is tender and caramelized on top.
- Toast Couscous: While the aubergines roast, 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, stirring regularly, until golden brown, about 2 minutes.
- Cook Couscous: Transfer the toasted couscous to the boiling water and cook according to package instructions, usually 8-10 minutes, until tender. Drain well once cooked.
- Serve: Arrange the roasted miso aubergines on a serving platter or individual plates alongside the cooked couscous. Top the couscous with the sliced red chilli and scatter chopped coriander leaves over the dish for freshness and color. Serve warm.
Notes
- Scoring the aubergine allows the miso glaze to infuse flavor deeply while roasting.
- Toasting the couscous adds a nutty depth and prevents it from being mushy.
- You can adjust the amount of red chilli based on your heat preference.
- Brown miso has a stronger, richer flavor than white miso; use accordingly.
- If preferred, substitute vegetable oil with another neutral oil like sunflower or canola.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Japanese-inspired
Keywords: miso aubergine, roasted aubergine, giant couscous, vegetarian dinner, Japanese-inspired recipes, miso glaze, healthy vegetarian meal
