RECIPE – Miso Aubergine & Lentils

This is probably one of my most favourite recipes that I have ever made, so I am very excited to share it with you guys. Sweet miso & mirin aubergine topped with melted feta cheese and crunchy pomegranate seeds, on a bed of lentils and couscous. A plate that combines just the right balance of sweet with savoury, and a variety of textures that just work perfectly together.

  • Serves 4
  • Prepping + Cooking Time = 30 minutes

Ingredients

  • 1 aubergine
  • 1 tablespoon miso paste
  • 1 tablespoon mirin
  • 1 tablespoon soy sauce
  • 1 teaspoon honey
  • Olive oil
  • 1 bag Merchant Gourmet Puy Lentils
  • 200g couscous
  • Feta cheese
  • Pomegranate seeds
  • 4 spring onions
  • 4 baby corns

IMG-8867

Recipe

  1. Cut the aubergine in half and score in a criss-cross pattern. Place on a baking tray and drizzle over a generous amount of olive oil.
  2. Bake for 20 minutes till the aubergine has softened.
  3. Chop the aubergine where scored to form cubes, keeping the skin.
  4. Pour boiling water over your couscous and leave for around 5 minutes or until softened.
  5. Add some olive oil to a pan (ideally a grilling pan) and heat the aubergine.
  6. Meanwhile make your sauce by mixing your mirin, miso, soy sauce & honey, and heating in a pan.
  7. Add your sauce to your aubergine and ensure the aubergine cubes are covered in the sauce.
  8. Slice your babycorn in half and fry in a separate pan.
  9. Cook your lentils in the microwave for 45 seconds.
  10. Add the lentils & couscous to a mixing bowl and mix well.
  11. Plate up the lentils & couscous mixture, followed by the miso aubergine and babycorn. Top with a sprinkle of feta cheese, pomegranate seeds and chopped raw spring onions.IMG-8855

Enjoy!

Sarah – x

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