STICKY ROASTED AUBERGINE with harissa drizzle & Greek yogurt

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