One-pan miso eggplant with peanuts

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.

Credit: Fast 800

• serves

  2

• prep

  10 minutes

• cook

  40 minutes

• difficulty

  Easy

Ingredients

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

Instructions

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

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. 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. 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. 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.

Note

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

Extracted from The Fast 800 Easy by Dr Clare Bailey and Justine Pattison. Published by Simon & Schuster Australia, RRP $35. Photography © Smith & Gilmour

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.