Recipe submitted by: Ginevra
Equipment needed: Oven, baking tray, kitchen foil, hob and frying pans.
Preheat your oven to 160°C fan/180°C non fan/gas mark 4.
Criss-cross the flesh of the aubergines in a diagonal pattern with a knife and place on a baking tray. Brush the aubergine with vegetable oil.
Mix the miso with water to make a thick paste. Spread the paste over the aubergines, then cover the tray with foil and roast in the centre of the oven for 30 mins.
Remove the foil and roast the aubergines for a further 15-20 mins until tender.
Bring a saucepan of salted water to the boil and heat some vegetable oil over a medium-high heat in a frying pan. Add the couscous to the frying pan, toast for 2 mins until golden and then tip into the pan of boiling water and cook (following pack instructions).
Serve the aubergines with the couscous, topped with the chilli.
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1 tsp = 5 ml
1 tbsp = 3 tsp= 15 ml
1 serving of pasta = 1 standard full mug
4 servings of rice = 1 standard full mug
Remember: Cooking time varies based on the quantity of food you cook