Miso Aubergine with Quinoa and Pomegranate
Ingredients
- 2 aubergines
- 2 cups of cooked quinoa
- 1 bunch of parsley
- 1 bunch of fresh mint
- Juice of 1 lemon
- 1 tbsp maple syrup
- 2 tsp of miso paste
- Pinches of salt and pepper
- 1 cup (approx) pomegranate seeds
- Fresh chill
- Handful of Pine nuts
- Pinch of sesame seeds
Dressing
- 1 tbsp tahini
- 1/2 lemon
- 1 tsp Soy sauce / tamari
Preparation
Preheat the oven to 180 degrees C. Slice the aubergine length ways and score the flesh of each half with a knife to make a criss-cross pattern. In a bowl, mix the miso paste, maple syrup and a splash of lemon juice. Brush this marinade over the aubergine halves and place on a baking tray. Add a dash of water to the bottom of the tray to prevent the aubergine from drying out. Place in the oven for 20-25 minutes.
Chop the fresh herbs finely and add the cooked quinoa and juice of one lemon. Stir in salt and pepper to taste. Put aside.
For the dressing, place the tahini, lemon juice and soy sauce in a bowl and stir well. Add a splash of warm water to make the dressing creamy but runny.
Once the aubergines are cooked through (the flesh feels soft when poked with a knife), place them on a plate and top with the quinoa, pomegranate seeds, fresh chopped chilli, pine nuts, sesame seeds and drizzle the dressing generously on top.
I served with pan fried salmon and devoured!
