One pan miso aubergine with peanuts

Name: One pan miso aubergine with peanuts
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Asian, Japanese
Ingredients: 2 medium eggplants; 2 tsp extra-virgin olive oil; 2 tbsp miso paste; 1 tbsp dark soy sauce; 20 g grated ginger; ½ tsp crushed dried chilli flakes; 50 g peanuts, roughly chopped; 2 spring onions, trimmed and finely sliced; 100 g frozen edamame; 1 red chilli, finely sliced, to serve

5 steps

Prep:10minCook:40min

421 Cal per serving. Can pair with salad or steamed broccoli

Updated at: Thu, 17 Aug 2023 03:27:10 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories397.7 kcal (20%)

Total Fat21.3 g (30%)

Carbs41 g (16%)

Sugars19.7 g (22%)

Protein19.8 g (40%)

Sodium1079 mg (54%)

Fiber19.3 g (69%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

2eggplants

medium

2 tspextra-virgin olive oil

2 Tbspmiso paste

1 Tbspdark soy sauce

20gginger

grated

½ tspcrushed dried chilli flakes

50gpeanuts

roughly chopped

2spring onions

trimmed and finely sliced

100gfrozen edamame

1red chilli

finely sliced, to serve

Instructions

Step 1

Preheat the oven to 200°C/fan 180°C/Gas 6 and line a baking tray with foil.

OvenPreheat

Step 2

Cut the eggplants in half lengthways and score the flesh in a criss-cross pattern, without cutting all the way through to the skin. Place on the baking tray, cut side up, and brush with the oil. Bake for about 30 minutes, or until softened and lightly browned.

Step 3

Meanwhile, mix the miso paste with the soy sauce, ginger and chilli flakes in a small bowl. In a separate bowl, combine the peanuts and spring onions.

Step 4

Remove the baking tray from the oven and spread the eggplants with the miso mixture. Sprinkle the spring onions and peanuts over the top and scatter the frozen edamame on to the tray around the eggplants. Return to the oven for a further 8–10 minutes, or until the peanuts are lightly browned and the edamame are hot.

Step 5

Scatter over the chilli to serve. You can scoop the roasted eggplant out of the skins as you eat – even better, eat the skins, too.