RECIPES BY Rhiannon Lambert

Miso Aubergine

  • 30 MINS
  • 1 SERVING
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Essential ingredients

1 aubergine

1 tbsp white miso paste

1 tbsp tamari

1 tin chickpeas

2 tsp smoked paprika

50g unsweetened soy yoghurt

1 tbsp tahini

Juice ½ lemon

1/2 tsp cayenne pepper

Handful mint, chopped

Splash water

Directions

  1. Preheat the oven to 180°C, and line a baking tray with parchment.
  2. Mix the miso paste and tamari in a bowl and spread over each half of the aubergine, scored in a criss-cross pattern.
  3. Toss the chickpeas in the smoked paprika. Pop on a tray in the oven for 25 minutes until well toasted.
  4. Place the aubergine halves face up in a baking tin filled with 1cm water. This is to ensure that the aubergine is juicy and the skin doesn’t get too tough (as it can all be enjoyed!). Place in the oven for 20 minutes.
  5. Meanwhile, make your tahini yoghurt by mixing together the yoghurt, tahini, lemon juice, pepper, mint and water in a bowl.
  6. Cook up some quinoa, and toss with parsley and the juice from the lemon. Top with a sprinkling of pomegranate seeds.