Jamies Blackened Sweet Aubergine Recipes

MISO AUBERGINES

Miso aubergines image

A really easy low-fat, low-calorie aubergine recipe with delicious umami flavours. This dish is so rich and meaty, it's hard to believe it's vegan!

Provided by Sophie Godwin - Cookery writer

Time 55m

Number Of Ingredients 6

Ingredients

2 small aubergines, halved
vegetable oil, for roasting and frying
50g brown miso
100g giant couscous
1 red chilli, thinly sliced
½ small pack coriander, leaves chopped

Steps:

Heat oven to 180C/160C fan/gas 4. With a sharp knife, criss-cross the flesh of the aubergines in a diagonal pattern, then place on a baking tray. Brush the flesh with 1 tbsp vegetable oil.
Mix the miso with 25ml water to make a thick paste. Spread the paste over the aubergines, then cover the tray with foil and roast in the centre of the oven for 30 mins.
Remove the foil and roast the aubergines for a further 15-20 mins, depending on their size, until tender.
Meanwhile, bring a saucepan of salted water to the boil and heat ½ tbsp vegetable oil over a medium-high heat in a frying pan. Add the couscous to the frying pan, toast for 2 mins until golden brown, then tip into the pan of boiling water and cook for 8-10 mins until tender (or following pack instructions). Drain well. Serve the aubergines with the couscous, topped with the chilli and a scattering of coriander leaves.

Nutrition Facts : Calories 390 calories, Fat 12 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 8 grams sugar, Fiber 11 grams fiber, Protein 18 grams protein, Sodium 2.3 milligram of sodium

BLACKENED SWEET EGGPLANT (AUBERGINE)

Blackened Sweet Eggplant (Aubergine) image

Make and share this Blackened Sweet Eggplant (Aubergine) recipe from Food.com.

Provided by blucoat

Categories Lemon

Time 42m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 firm eggplants (aubergine)
1 pinch ground cumin
1 garlic clove, pounded to paste
extra virgin olive oil
2 lemons, juice of (or to taste)
salt
fresh ground black pepper
fresh basil (optional) or fresh parsley (optional)

Steps:

Place eggplants in a tray and cook at the top of the oven for about 35 minutes, until the insides are very soft and the outsides dry and almost crisp.
Remove from the oven, slit the skin and scrape out the flesh.
Add cumin and garlic, stir in and break up. (You can make this smooth or coarse, depending on how you like it.) Add olive oil to loosen. Add lemon juice and season, to taste.
Serve warm or at room temperature. If adding herbs do this at the last minute.

Nutrition Facts : Calories 117, Fat 0.9, SaturatedFat 0.2, Sodium 9.6, Carbohydrate 28.4, Fiber 15.7, Sugar 11.3, Protein 4.8

JAMIE'S BLACKENED SWEET AUBERGINE

JAMIE'S BLACKENED SWEET AUBERGINE image

Yield Serves 6-8

Number Of Ingredients 7

Ingredients

4 firm aubergines
a pinch of cumin seeds, pounded
1 clove of garlic, pounded to a paste
extra virgin olive oil
juice of 2-3 lemons, to taste
salt and freshly ground pepper
1 handful of corianer, basil or parsley, chopped (optional)

Steps:

1. Preheat oven to hottest setting 2. Cook aubergines on a tray for an hour, until the insides are very soft 3. Remove from oven, slit the skin and scrape out the insides 4. Add your cumin and garlic, stir in and break up (you can make this smooth or coarse) 5. Add olive oil to loosen 6. Squeeze in lemon juice, season to taste. 7. Add the chopped leaves just before serving at room temperature.

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