Eggplant with Miso and Couscous
Eggplant with Miso and Couscous

Ingredients

Method

  • 2 medium eggplants, halved
  • Veg oil
  • 50g brown miso
  • 100g giant couscous
  • 1 sliced red chilli
  • Small handful of coriander, chopped
  • 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
This recipe pairs perfectly with the Billy Button 'The Dapper' Durif 2019 from Alpine Valleys, Australia.

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box