Miso Aubergines with Quinoa Tabbouleh
A super tasty aubergine dish. I love aubergines. They are very underused purely because people don’t really know what to do with them. This whole dish took me under 20 minutes to make.
- Cuisine: Dinner
- Time: 20min
- Servings: 2 portions
- Requires: Oven, frying pan, saucepan, spatula, tablespoon, mixing bowl
Ingredients
- 2 large aubergines
- 1 teaspoon of miso paste
- 20ml of water
- 2 cloves of garlic
- 150g dry quinoa
- 300ml of water
- 2 large tomatoes
- 1 whole red onion
- 1 lemon
- Olive oil
- 10g fresh parsley
Method
- Cut the aubergines in half lengthways
- Score the inside in opposite directions with a knife
- Roast them for 15minutes on 200c on a baking tray with a little oil and a splash of water
- While they are cooking, cook the quinoa and dice the red onion and tomato and parsley into the mixing bowl
- Boil the quinoa for 5 minutes and then let stand and cool
- Once the quinoa has cooled slightly add to the mixing bowl with the rest of the ingredients, mix well and add the juice of one lemon
- Mix the miso paste with the 20ml of water and spoon over the aubergines, spreading evenly and then roast for a further 15minutes in the oven
- Finish the aubergines in a hot pan if you want more colour
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