Smoky Aubergine Meets Miso Couscous : A Vegan Fusion

This vibrant, plant-based dish brings together the rich umami of miso with the smoky warmth of grilled aubergine, perfectly balanced by the lightness of fresh cos lettuce. Tender couscous soaks up the savory flavors of ginger, garlic, and miso, while a touch of smoked paprika adds a subtle heat. Finished with a sprinkle of chives and a drizzle of olive oil, this dish is as nourishing as it is satisfying, making it a delightful, easy-to-prepare meal for any occasion. Whether you’re a seasoned vegan or simply looking for a fresh, wholesome option, this recipe promises to deliver both flavor and comfort in every bite.

ingredients:

• 200g couscous, rinsed
• 400ml water – 60g carrot, peeled and finely chopped
• 1 shallot, peeled and finely chopped
• 3 garlic cloves, peeled and grated
• 10g ginger, grated
• 1 tbsp miso paste
• 1 tsp extra virgin olive oil
• 1 aubergine, chopped
• 1 cos lettuce, sliced
• 1 tsp smoked paprika
• Rapeseed oil (for frying)
• Ground rock salt (to taste)
• Ground black pepper (to taste)
• Chopped chives (for garnish)

🍽️(Serves 2)

Instructions:

1. Prepare the couscous base:

• Heat some rapeseed oil in a sauté pan over medium heat.
• Add the chopped shallot, carrot, garlic, and ginger. Sauté until fragrant.
• Stir in the miso paste until well combined. Add the water and stir until the paste dissolves.
• Once the liquid begins to boil, add the rinsed couscous. Stir, cover with a lid, then remove the pan from the heat. Let it sit for 10 minutes.

2. Cook the aubergine:

• In a separate frying pan, heat some rapeseed oil over medium heat.
• Fry the chopped aubergine until golden and tender.
• Season with ground rock salt, black pepper, and smoked paprika. Set aside.

3. Finish the couscous:

• After 10 minutes, drizzle extra virgin olive oil over the couscous.
• Stir in some chopped chives and season with salt and black pepper to taste.

4. Assemble the dish:

• Place sliced cos lettuce at the bottom of your serving bowls.
• Spoon the couscous over the lettuce.
• Top with the fried aubergine.
• Garnish with more chopped chives.