Miso Aubergine with Mixed Grains
This flavorful tray of roasted carrots and mushrooms brings deep savory notes thanks to a quick miso butter. It’s a simple side with bold seasonal flavors, perfect for busy weeknights or holiday tables.
Equipment
- 2 Baking Sheet
- Mixing Bowl
- small bowl
- Sharp knife
- Spoon or spatula
Ingredients
For the aubergine
- 2 large aubergines sliced lengthways
- 1 garlic clove minced
- 1 tbsp soy sauce
- 2 tbsp miso paste
- 1 tbsp honey
- 1 tbsp sesame oil
For the dressing
- 2 tbsp soy sauce
- 2 tsp toasted sesame oil
- 2 tsp runny honey
- Juice of 2 limes
- For the mixed grains
- 7 oz frozen edamame 200g
- 2 packs Merchant Gourmet mixed grains
- Fresh coriander for serving
Garnish
- 1 bunch spring onions sliced
- Toasted sesame seeds
- 1 red chili finely sliced
Instructions
- Preheat the oven to 400ºF / 200ºC degrees.
- Score the aubergines diagonally both ways, creating a checkerboard pattern.
- Mix together the miso, honey, sesame oil, soy sauce, and garlic, then brush over all of the aubergine halves.
- Roast in the oven until golden and the flesh is tender.
- Mix together the dressing ingredients and set aside.
- Bring a pan of water to the boil, add the edamame, and cook for 5 minutes while microwaving the grain packets according to instructions.
- Once cooked, mix the edamame with the grains, pour over the dressing, and toss well to coat.
- To serve, spoon the grains onto a plate, sprinkle with coriander, place the roasted aubergine on top, then finish with spring onions, chili, and toasted sesame seeds.
