UPGRADEYOU RECIPES

ASIAN STYLE AUBERGINES

November 30, 2017

 

INGREDIENTS

 

  • 5g coconut oil

  • 2 whole aubergines halved

  • 100g couscous

  • 50g brown miso

  • 1 medium red chilli thinly sliced long ways

  • 1 handful chopped coriander leaves 

 

 

METHOD

 

  • Heat oven to 180 degrees

  • With a sharp knife criss cross the flesh of the aubergines in a diagonal pattern, then place on a baking tray. Brush the aubergine with some of the coconut oil

  • Mix the miso with 25ml of water to make a thick paste aNd spread over the aubergines

  • Cover the tray with foil and roast for 25-30 minutes

  • Remove the foil and continue to roast for a further 15-20 minutes

  • During the above bring a saucepan of salted water to boil and head the remaining coconut oil in a frying pan over a medium to high heat

  • Add the couscous to the frying pan for 2 mins until golden brown, tip the couscous in the pan of boiling water and cook for 8-10 mins until tender and drain well

  • Serve the aubergines with the couscous and top them with a scattering of sliced chilli and coriander

 

 

MACROS PER SERVING

 

Calories: 582

Protein: 49g

Carbs: 106g

Fat: 8g

Fibre: 8g

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