Roast aubergines with miso and pomelo

Bibby's Kitchen
4 servings Prep: 15 mins, Cooking: 1 hr 30 mins By Food24
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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.

ALSO TRY:

Tomato, basil and Parmesan risotto

Aubergine stir-fry with chilli and basil

Aubergine cheesecake

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