Name: Roast aubergines with miso and pomelo
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 2-3 tbsp olive oil; 1/2 tsp ground coriander; 1/2 tsp sumac; 5 aubergines; sea salt and freshly ground black pepper; 400 g lentils tinned; 1 pomelo segmented; 1/4 cup nuts and seeds, toasted; pomegranate arils (optional); 1 heaped tbsp miso paste; 3 tbsp tahini; 1/4 cup yoghurt Greek; 1 tbsp lemon juice; 3 tbsp water

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Ingredients (14)

2-3 tbsp	olive oil
1/2 tsp	ground coriander
1/2 tsp	sumac
5	aubergines
	sea salt and freshly ground black pepper
400 g	lentils — tinned
1	pomelo — segmented
1/4 cup	nuts — and seeds, toasted
	pomegranate arils — (optional)

For the miso dressing:

1 heaped tbsp	miso paste
3 tbsp	tahini
1/4 cup	yoghurt — Greek
1 tbsp	lemon juice
3 tbsp	water

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Method:

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.

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Aubergine stir-fry with chilli and basil

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