Miso Aubergines with Edamame Beans and Brown rice
These umami-packed miso aubergines are incredible. Served with edamame beans & brown rice for the perfect vegetarian meal.
Servings: 4
Calories: 347kcal
Cost: £1.35
Equipment
Ingredients
Ingredients
- 2 aubergines, sliced in half lengthways (£0.69x2)=(£1.38)
- 1 tbsp miso paste (£1.50)
- 200 g brown rice, rinsed (£1.50/4)=(£0.38)
- 300 g edamame beans (£1.50/2)=(£0.75)
- 50 g spring onions, thinly sliced diagonally (£0.40)
- 50 g red chillies, thinly sliced (£0.47)
- 1 bunch of fresh coriander, torn (£0.50)
Cupboard Essentials
- 2 tbsp soy sauce
- 1 tsp honey or maple syrup(vegan option)
- ½ tbsp rapeseed oil
Instructions
Method
Preheat oven to 175°C
- Slice the aubergines in half across their length and score the flesh of the aubergine.
- Combine the miso paste, soy sauce, honey and rapeseed oil to form the miso glaze. Coat the aubergine slices generously with the glaze and pop in the oven for 30 minutes.
- Cook brown rice according to packet instructions, adding the edamame beans for the last 5 minutes of cook time. Season generously with salt.
- Serve the miso aubergines on a bed of brown rice & edamame beans. Top the aubergine with spring onion, red chillies and coriander.
Notes
- Choose large, firm aubergines and cut them in half or thick slices lengthwise.
- Score the flesh of the aubergines in a crisscross pattern to enhance flavor absorption.
- Prepare the miso marinade in advance and coat the aubergine halves evenly, allowing them to marinate for at least 30 minutes.
Nutrition
Calories: 347kcal | Carbohydrates: 47g | Protein: 16g | Fat: 8g