Miso Roast Aubergine with Sweet Potato Noodles

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Miso Roast Aubergine with Sweet Potato Noodles

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This Miso Roast Aubergine with Sweet Potato noodles is packed full of goodness and makes a satisfying and delicious meal. Aubergines are packed with dietary fibre, keeping you fuller for longer. They are rich in antioxidants too, perfect for the festive season to detoxify the body of the excess mince pies.


Serves 2 Ready in 50 minutes Good For

Directions

Mix the dressing ingredients together.

Cut the aubergines in half, score them and sprinkle over some salt.

Heat a pan with 1 tbsp. of coconut oil and cook the aubergine on a high heat for 2 minute each side, scored sided down first.

Place on a roasting tray and brush over half of the dressing, roast in the oven for 40 minutes until cooked through.

Just before this is done in a pan mix the sweet potato noodles with the rest of the dressing, spring onions and chilli, cook for 5 minutes or until tender.

Serve the sweet potato noodles on top of the aubergine with a wedge of lime to serve.

4 comments

  • Olivia Ciccotti

    This recipe sounds so delicious, I can’t wait to try it out! I was wondering what kind of miso paste you’re using, because there are lighter and darker kinds in the supermarket?

    • http://www.madeleineshaw.com/ Madeleine Shaw

      Hi babe, the colour just indicates how long it has been fermenting for. The darker the colour the deeper and more intense the flavour is. If you are a first time miso trier then maybe go for the lighter one! xx

    • Olivia Ciccotti

      Okay thank you very much! xx

  • Alice

    This looks so delicious! Can’t wait to try it. One of my favourite miso aubergine recipes is this one: https://www.mindfulchef.com/recipes/vegan/miso-maple-aubergine-kebabs-with-red-rice-and-edamame

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