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July 9, 2020 Mains

Miso Aubergine with Fennel & Spelt Salad

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We love how aubergines can be so versatile. It taste so good and a little bit sweet when cooked. The soft flesh is the perfect flavour absorber for all the toppings in this recipe! Give this a try, you and your family will surely love it!
Prep Time: 10 minutes
Cook Time: 40 minutes
Author: Elisa @happyskinkitchen

Ingredients

  • 2 Aubergines

Miso Marinade

  • 2 tbsp Miso Paste
  • 1 tsp Maple Syrup
  • 1 tsp Toasted Sesame Oil
  • 1 clove Garlic minced
  • 1 thumb size Ginger peeled and grated

Fennel Salad

  • 1 cup Spelt soaked overnight (will cook quicker)
  • 1 Fennel Bulb trimmed and sliced
  • 4 Spring Onion finely sliced
  • Pine Nuts a handful
  • Mint Leaves a handful
  • Olive Oil a drizzle
  • Salt & Pepper to taste

For Serving

  • Coconut Yogurt as needed
  • Vegan Feta Cheese as needed
  • Pomegranate Seeds a handful

Instructions

  • Bring a salted pan of water to boil. Tip in the spelt and cook on a medium heat for 30-35 minutes until soft but still slightly chewy. Drain and put it on one side to cool down.
  • Preheat the oven at 180 degrees Celsius. Make the marinade by mixing together all the ingredients until you have a smooth and silky mixture. Cut the aubergine in half lengthwise. With a sharp knife criss cross the aubergines flesh in a diagonal pattern. Brush the aubergine on both sides with the miso marinade. Place the aubergines onto a baking tray and bake in the oven for 25-30 minutes until they are soft.
  • While the aubergine cook add a drizzle of olive oil to a pan. Once hot add in the spring onions and fennel. Cook for 8-10 minutes until both vegetables are slightly soft. Add to the pan the cooked spelt and season with salt & pepper.  Remove from the heat and add the mint leaves.
  • In a separate pan toast the pine nuts for few minutes until golden brown.
  • Remove the aubergines from the oven and serve them with the spelt & fennel salad, the toasted pine nuts, a dollop of coconut yogurt and a sprinkle of pomegranate seeds. Enjoy!

Categories: Mains Tags: aubergines, eggpalnt, plantbased, salad, vegan

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