Miso Aubergine with Fennel and Spelt Salad
Ingredients
- 2 aubergines
- 2 tbsp miso paste
- 1 tsp maple syrup
- 1 tsp toasted sesame seeds oil
- 1 clove garlic, minced
- 1 thumb size piece ginger, peeled and grated
Optional toppings
- 1 cup spelt, soaked overnight
- 1 fennel bulb, trimmed and sliced
- 4 spring onion, finely sliced
- A handful of pine nuts
- A small handful of mint leaves
- A drizzle of olive oil
- Salt and pepper to taste
To serve
- Few spoonful of plain coconut yogurt or some feta style vegan cheese
- A generous handful of pomegranate seeds
Preparation
Bring a salted pan of water to boil. Tip in the spelt and cook on a medium heat for 30-35 minutes until soft but still slightly chewy. Drain and put it on one side to cool down.
Preheat the oven at 180 degrees Celsius. Make the marinade by mixing together all the ingredients until you have a smooth and silky mixture. Cut the aubergine in half lengthways. With a sharp knife criss cross the aubergines flesh in a diagonal pattern. Brush the aubergine on both sides with the miso marinade. Place the aubergines onto a baking tray and bake in the oven for 25-30 minutes until they are soft.
While the aubergine cook add a drizzle of olive oil to a pan. Once hot add in the spring onions and fennel. Cook for 8-10 minutes until both vegetables are slightly soft. Add to the pan the cooked spelt and season with salt and pepper. Remove from the heat and add the mint leaves.
In a separate pan toast the pine nuts for few minutes until golden brown.
Remove the aubergines from the oven and serve them with the spelt and fennel salad, the toasted pine nuts, a dollop of coconut yogurt and a sprinkle of pomegranate seeds.
