What you'll need:
- 2 aubergines, halved
- Some vegetable oil
- 50g miso (brown is best here)
- 100g giant couscous or similar
- 1 red chilli, thinly sliced
- ½ pack of coriander, leaves chopped
Time: 50 minutes
Get your oven up to 180C. Take your halved aubergines, and criss-cross the skin with a sharp knife in a diagonal pattern. Brush with some oil, and place on a baking tray.
Mix your miso with 25ml of water to make a thick paste, then smear it all over the aubergines. Cover with foil, and roast in the centre of the oven for about 30 minutes. Remove the foil, and roast for another 20 minutes, until nice and tender.
While you’re waiting for your aubergines, bring a pan of salted water to the boil, and get a frying pan on the heat with ½ tbsp of vegetable oil hotting up inside it. Chuck your couscous in the frying pan, and give it a good toast for 2 minutes, tossing it as you go. Tip the whole lot into the boiling water, and cook for 10 minutes (or according to pack instructions). Drain well.
Serve the aubergines hot, with the couscous scattered over the top. Sprinkle with sliced red chilli and some coriander leaves, and enjoy this delicious vegan treat.
This aubergine recipe will go brilliantly with a wine perfect for pairing with fully-flavoured dishes. Pair it with the [Plan B Cabernet Sauvignon Blend 2016] (https://www.thewinegallery.com.au/wines/details/plan-b-cabernet-sauvignon-blend-2016/) -- it is definitely going to work like a dream!
There you have it -- a recipe for Miso Aubergines!
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