Roast aubergines with miso and pomelo


bibby's kitchen@36, vergetarian,meat-free mondays,

Ingredients 14
Servings 5-6
Time 15 min

Ingredients

  • 2-3
    Tbs
    olive oil
  • 5
    aubergines
  • 1/2
    tsp
    each, ground coriander and sumac
  • salt and freshly ground black pepper
  • 400
    g
    tin lentils, rinsed and drained
  • 1
    large pomelo, cut into segments
  • 1/4
    cup
    toasted nuts and seeds
  • pomegranate arils, optional
  • For the miso dressing:
  • 1 heaped
    Tbs
    miso paste
  • 3
    Tbs
    tahini
  • 1/4
    cup
    Greek yoghurt
  • 1
    Tbs
    lemon juice
  • 3
    Tbs
    water
 

Method

90 min
 
Preheat the oven to 200º C and line a roasting tin with foil.

Drizzle the whole aubergines with the oil and season with coriander, sumac, salt and pepper.

Spread the aubergines out on the tin and roast for about 90 minutes, turning them over twice during the cooking time.

To make the miso dressing, place all the ingredients in a bowl and whisk until well combined and creamy.

To serve, scatter the lentils over the base of a large platter.

Pack the aubergines on top, drizzle liberally with miso dressing and finish with pomelo, nuts, pomegranate rubies.


Recipe by 
Bibbyskitchen@36. To see more click HERE.


ALSO TRY:

Tomato, basil and Parmesan risotto

Aubergine stir-fry with chilli and basil

Aubergine cheesecake


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