Miso aubergines are a staple for every vegetarian, I think. The kick of ginger with miso, maple syrup and rice vinegar gives them brilliant flavour here. They’re then served on a bed of lentils, kale, toasted seeds and chives, to keep the meal feeling fresh and light.
Time 30 minutes
Small chunk of ginger (about 30g/3cm), peeled and grated or finely chopped
4 tablespoons olive oil, plus extra to serve
4 tablespoons white miso paste
4 tablespoons maple syrup
4 tablespoons brown rice vinegar
2 large aubergines, cut lengthways into eight wedges
1 × 400g tin of brown lentils, drained and rinsed
2 handfuls of mixed seeds,(about 60g); I love a mixture of sesame, pumpkin and sunflower
2 large handfuls of kale (about 100g), tough stalks removed, cut into bite-sized pieces
½ bunch of chives (about 10–15g), finely chopped
Pinch of dried chilli flakes
Sea salt and black pepper
1. Preheat the oven to 180°C fan and line a large baking tray with baking paper. Then make the sticky miso sauce. Simply add the ginger, 3 tablespoons of the olive oil, the miso, maple syrup and brown rice vinegar to a small bowl and stir until smooth.
2. Place the aubergine on the lined baking tray, season with salt and pour over two thirds of the miso sauce. Toss together so that the aubergine wedges are evenly covered and spread out in a single layer. Roast for 25 minutes, stirring once, until tender.
3. Add the lentils to a second baking tray, drizzle with a tablespoon or so of olive oil, season with salt and pepper and put the tray on to the lower shelf of the oven. Cook for 20–25 minutes, until crispy.
4. Toss the seeds and kale with the remaining dressing and add to the lentil tray for the last 5–10 minutes, until the kale is crisp.
5. Spread the kale and seeds out on a serving platter, then top with the aubergine wedges, crispy lentils, chives, chilli flakes, salt and an extra drizzle of olive oil.
Recipe from Healthy Made Simple by Ella Mills
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