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.
Ready in 50 minutes
Good For Student friendly
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.