Recipe by On Cloud Dine
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I decided to create this recipe for Veganuary. I’ve been seeing a lot of people make miso aubergine, but as a vegetable, I find aubergines quite bland and knew I wouldn’t be able to just use a glaze on an aubergine. I knew I needed something more, something with a deeper flavour to bring out the delicate taste of miso. This blend of flavours and fresh vegetables is just perfect for Veganuary and works well as a meal for lunch or dinner and a great source of all nutrients
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- 2 medium aubergines
For the filling
- 125g cooked rice
- 400g tin lentils
- 65g cherry tomatoes, halved
- 30g fresh chopped parsley
- 2 green chillies, finely chopped
For the glaze
- 3 tbsp mirin
- 1 tbsp miso paste
- 2 tbsp maple syrup
Utensils
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Step 1
Preheat the Ninja Foodi Flip Mini Oven to 180C
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Step 2
In a saucepan heat together the ingredients for the glaze on a medium heat until a glaze is formed
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Step 3
Halve the aubergines and scoop out the inside of these, ensuring to leave a 1” thickness on the edges of the aubergines
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Step 4
On the inside skin of the aubergines, brush this with the miso glaze (ensure to leave some of the glaze for the top of the aubergine)
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Step 5
Bake in the centre of the Ninja Foodi Flip Oven for 20 minutes
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Step 6
Whilst the aubergines are cooking, assemble together in a bowl the rice, parsley, lentils, halved cherry tomatoes and chopped chilli’s. Drizzle with olive oil
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Step 7
When the aubergines have finished cooking, fill them with the mix and top each aubergine with the remaining glaze; ensure to spread the glaze evenly amongst the aubergine tops
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Step 8
Bake in the Ninja Foodi Flip Oven for a further 5 minutes and enjoy hot
