Recipes>Aubergine Recipes
Mary Berry’s Miso Aubergine with Lentil and Veggie Stir-fry
by Mary Berry from Mary’s Foolproof Dinners
Easy
Serves 4
A delicious vegetarian meal from Mary’s Foolproof Dinners, this dish sees baked aubergines, brushed with a spiced miso sauce, paired with a simple vegetable lentil stir fry.
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From the book
Mary’s Foolproof Dinners
Mary Berry
Mary’s Foolproof Dinners
Featuring 120 new recipes, Mary’s Foolproof Dinners simplifies meal prep for both busy weeknights and relaxed weekend gatherings
The book includes stunning photos and practical cooking advice for each recipe, ranging from hearty one-pot meals to dinner party dishes and delectable desserts
A comprehensive resource for stress-free cooking, including all of the recipes from the accompanying BBC series
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Introduction
This is triumph! Not only does it look amazing, it tastes twice as good. The miso paste not only gives flavour but adds a golden glaze to the aubergine, too.
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Ingredients
| 2 heaped tbsp | white miso paste |
|---|---|
| 3 tbsp | sweet chilli sauce |
| 1 tsp | grated fresh root ginger |
| 2 | aubergines |
| 2 tbsp | sunflower oil |
| 1 bunch of | spring onions, trimmed and sliced |
| 1 | red pepper, deseeded and sliced into julienne strips |
| 2 | carrots, sliced into julienne strips |
| 1 | garlic clove, finely grated |
| 250g (9oz) | cooked Puy lentils |
| 2 tbsp | soy sauce |
| Small bunch of | coriander, leaves roughly chopped |
Method
Preheat the oven to 200°C/180°C Fan/Gas 6.
Mix the miso paste, 2 tablespoons of the sweet chilli sauce, 2 tablespoons of water and the fresh root ginger together in a small bowl.
Slice the aubergine in half lengthways and score the flesh into diagonal cubes, cutting down to the skin but not through it. Brush the miso mixture over the surface of the aubergine and season with salt and freshly ground black pepper. Place the aubergine in a roasting tin so they fit snugly and add 3 tablespoons of water to the tin. Cover the tin with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for a further 10–15 minutes, until the aubergines are soft and golden brown.
Heat the oil in a large frying pan over a high heat. Add the spring onions, pepper and carrots and fry for 4–5 minutes. Add the garlic and fry for 30 seconds. Add the Puy lentils, soy sauce, coriander and the remaining sweet chilli sauce. Season well.
Spoon the lentils and vegetables on to a platter and arrange the aubergine on top. Serve half an aubergine per person.
Mary’s Tips: Vegetables can all be prepared ahead and ready to go but best made and served. Not suitable for freezing.
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Ingredients
Method
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