Eggplant with Miso and Couscous

Preheat the oven to 180C and criss-cross the eggplant flesh with a sharp knife. Brush with oil, place on a baking tray, and spread with the miso mixed with 25ml of water to make a thick paste. Cover the tray with foil, and roast for 30 mins. Remove the foil, and roast for a further 20 mins, or until very tender.
Meanwhile, bring a pan of salted water to the boil, and heat about ½ tbsp of oil in a frying pan. Add the couscous to the frying pan, and toast for a couple of minutes until golden. Tip into the saucepan, cook for 10 mins or according to pack instructions, then drain well. Serve the eggplants with the couscous, topped with a scattering of coriander and some sliced chilli.

50 mins

2 serving

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