An exciting dish for a #meatfreemonday treat.
Pair with some harissa drizzle & yogurt for a spicy touch.
Serve with brown rice, chopped up with wholewheat noodles or an Asian-slaw salad.
Roasted aubergines (for two):
2 Aubergines, halved lengthways
3 tbsp miso paste
1 tbsp light soy sauce
2 cloves garlic, crushed or finely chopped
1 tbsp sesame oil
1 teaspoon fresh ginger, finely chopped
1 tbsp rice vinegar (or Apple cider/white vinegar if you don’t have rice)
1 tbsp maple syrup or honey
Brown rice to serve
1 red chilli, chopped
Handful coriander, chopped
Sesame seeds to sprinkle
Harissa drizzle & yogurt
30g butter (optional)
4 tbsp Greek yogurt
½ - 1 tbsp harissa (shop-bought)
To make:
· Pop oven at 180C
· Have a baking tray (line with parchment paper) or lasagne dish (no need to line) to hand to bake the aubergines
· Combine the miso paste, soy sauce, garlic, sesame oil, ginger, rice vinegar & maple syrup
· Slice the aubergines in half and score a criss-cross pattern into the flesh
· Rub the marinade over the aubergines
· Place the aubergines on the baking tray and bake for 50 minutes, or until soft and cooked through
· Meanwhile, gently melt the butter in a saucepan (if using), then add the harissa paste (if you choose to not use butter, add a drop of olive oil or water to loosen the paste). Stir to combine
· Serve the aubergines with brown rice, chilli, coriander, sesame seeds
· Divide the yogurt between the aubergines and drizzle the harissa over the top
Aubergines by The Food Medic (go check out so many delicious recipes) and harissa yogurt inspired by a similar recipe from BBC Good Food
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#nutritionist #healthcoach #eatforhappiness #eatforhealth #healthfullylucy #plantbased #vegetarian #plantpoints #guthealth #varietyisbest