PER SERVING | 421cals | PROTEIN 21.3g | CARBS 28.2g | FAT 22.3g | FIBRE 11.3g

One pan miso eggplant with peanuts

SERVES 2 | PREP 10 mins | COOK 40 mins

Miso paste brings a sweet, exotic and slightly salty flavour to the eggplant. This makes a filling supper for two or can be shared between four. It is delicious with a Chinese leaf salad or steamed broccoli.

• 2 medium eggplants
• 2 tsp extra-virgin olive oil
• 2 tbsp miso paste
• 1 tbsp dark soy sauce
• 20g fresh root ginger, peeled and finely grated
• ½ tsp crushed dried chilli flakes
• 50g plain peanuts or cashews, roughly chopped
• 2 spring onions, trimmed and finely sliced
• 100g frozen edamame
• 1 red chilli, finely sliced, to serve

COOK’S TIPS

If you don’t have any fresh ginger, use 1 tablespoon ginger purée or 1 teaspoon ground ginger instead.

1. 1. Preheat the oven to 200°C/fan 180°C/Gas 6 and line a baking tray with foil.
2. 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.
3. 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.
4. 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.
5. 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.