United States
Cooking time - 50 mins
Serves - 2
Difficulty - Easy peasy
- 2 small aubergines, halved
- Vegetable oil, for roasting and frying
- 50g/1.7oz brown miso
- 100g/3.5oz couscous
- 1 red chilli, thinly sliced
- Coriander, chopped
- Salt, to taste
- Preheat the oven to 200°C/400°F.
- Fill your Jean Patrique saucepan with water, add salt and bring it to boil.
- Meanwhile, with a sharp knife, criss-cross the flesh of the aubergines diagonally, then place in your Whatever Pan.
- Mix the miso with 25ml/ 0.8fl oz. water to make a thick paste. Spread the paste over the aubergines and cover the pan. Bake for 30 mins.
- Heat ½ tbsp of oil over medium-high heat in your Whatever Pan and then add the couscous. Toast slightly for 2 mins until golden, then tip it into the saucepan of boiling water and simmer for 8-10 mins. Drain once done.
- Remove the foil and roast aubergines for a further 15-20 mins, until soft.
- Serve the aubergines with the couscous, top with the chillies and a garnish of coriander. Enjoy!
