Miso Aubergine

INGREDIENTS:

• Miso Paste (Tesco)

• Fresh Chilli

• Spring Onions

• Aubergine

• Cous Cous

• Sundried Tomatoes

• Fresh Coriander

METHOD:

Heat oven to 180°C. Slice the aubergine length ways into four slices. 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 oil (I use rapeseed).

Mix the miso paste with a little water to make a thinner paste. The consistency should be slightly thinner than yoghurt. Spread the paste over the aubergines; make sure you don’t put too much paste on each slice as it will taste very strong. Bake in the oven, covered in foil, for 20 mins.

Remove the foil and roast the aubergines for a further 15-20 mins, depending on their size. Once they are tender, sprinkle with fresh coriander, chilli and spring onions. Enjoy!