Roasted Miso Aubergine with Lentils

Ingredients

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• Aubergine/Eggplant:
• Eggplant Aubergine 1 1
• Olive Oil Olive Oil 2 tbsp 2 tbsp
• White Miso Paste White Miso Paste 2 tbsp 2 tbsp
• Mirin Mirin 1 tbsp 1 tbsp
• Maple Syrup Maple Syrup 1 tsp 1 tsp
• Light Soy Sauce Light Soy Sauce 1 tsp 1 tsp
• Garlic Garlic 1 clove 1 clove
• Sesame Seeds Sesame Seeds 1 tsp 1 tsp
• Fresh Parsley Fresh Parsley 10g 1/3 cup
• Salad:
• Lentils in Water Lentils in Water 250g 2 & 1/2 cups
• Fresh Spinach Fresh Spinach 150g 5 cups
• Lemon Juice Lemon Juice 1 tsp 1 tsp
• Table Salt Table Salt 1/4 tsp 1/4 tsp
• Ground Black Pepper Ground Black Pepper pinch pinch

Instructions

1. 1.Preheat oven to 170C.
2. 2.Combine the miso paste with mirin, maple syrup, soy sauce and minced garlic in a small mixing bowl, mix well and set aside.
3. 3.Wash the aubergine (eggplant) and cut in half.
4. 4.Score the inside of each aubergine half in a lattice pattern to create small squares, cutting deeply into the esh but not through the skin.
5. 5.Brush 1/3 of the miso paste onto each aubergine, making sure the paste is spread evenly into each cut.
6. 6.Grease a baking tray and line with foil.
7. 7.Place the aubergine halves onto the baking tray, flesh side up and bake for 25 minutes.
8. 8.Meanwhile combine and toss all the salad ingredient in a large mixing bowl, set aside.
9. 9.Check the aubergine halves in the oven, they should be slightly golden in colour, then brush the remaining miso paste evenly on top of each half and sprinkle with sesame seeds.
10. 10.Bake for another 5 minutes and then remove from heat.
11. 11.Serve with salad and garnish with fresh parsley. Delicious when warm.

Nutritional Information

• Calories:
  387
• Fat:
  17g
• Sodium:
  5756mg
• Carbs:
  47g
• Sugar:
  19g
• Protein:
  14g