Easy sourdough bread
Don't be daunted by making a sourdough bread starter at home - this easy cheat's version makes a lovely loaf without the stress
Miso aubergine
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 2 small aubergineshalved
- vegetable oilfor roasting and frying
- 50g brown miso
- 100g giant couscous
- 1 red chillithinly sliced
- ½ small pack corianderleaves chopped
Nutrition: per serving
- kcal390low
- fat12glow
- saturates1g
- carbs51g
- sugars8g
- fibre11g
- protein18g
- salt2.3g
Method
step 1
Heat oven to 180C/160C fan/gas 4. With a sharp knife, criss-cross the flesh of the aubergines in a diagonal pattern, then place on a baking tray. Brush the flesh with 1 tbsp vegetable oil.
step 2
Mix the miso with 25ml 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.
step 3
Remove the foil and roast the aubergines for a further 15-20 mins, depending on their size, until tender.
step 4
Meanwhile, bring a saucepan of salted water to the boil and heat ½ tbsp vegetable oil over a medium-high heat in a frying pan. Add the couscous to the frying pan, toast for 2 mins until golden brown, then tip into the pan of boiling water and cook for 8-10 mins until tender (or following pack instructions). Drain well. Serve the aubergines with the couscous, topped with the chilli and a scattering of coriander leaves.
