Miso Aubergine with Tofu and Brown Rice

August 12, 2017

 

 

As I get older, the thought of going out out becomes less appealing to me, and the idea of having all my close friends round for dinner becomes even more exciting. Granny mode officially activated. Have a handful of easy dinner party meals that can be whipped up with minimal effort, yet are still super tasty and will please everyone. You want to showcase your skills in the kitchen, but try to say as calm and collected while doing do. No one wants a sweaty hostess.

 

This miso aubergine is the perfecttt example of easy dinner party food. Or, even just as an easy weeknight meal for one. When aubergines are cooked well, they are the most delicious things + when combined with a sticky miso sauce are a real winner. Add some firm tofu for the ultimate tummy happy meal – these fermented foods are the bomb for our guts, which is ultimately the baseline for good health. By serving with a side of tenderstem broccoli, you’ll be packing in the calcium, which is also found in the tofu and sesame seeds.

 

 

Ingredients: for two (adjust accordingly)

2 aubergines

2 tbsp of miso paste

2 tbsp of maple syrup

2 tbsp of tamari (or coconut aminos)

A sprinkle of sesame seeds

 

2 cup of brown rice

1 spring onion, diced

 

½ cup of firm tofu (I like Tofoo)

3 tbsp of coconut aminos

1 clove of garlic

 

Start by slicing the aubergines length ways and creating a criss-cross pattern in the flesh and lay face down on a skillet pan for around five minutes. You can then make the miso sauce by combining the miso paste, maple syrup and tamari together until smooth. Place the aubergines face up on a roasting tray and cover with the miso. Place in the oven for roughly 45 minutes, sprinkling the sesame seeds on half way through.

 

Chuck the brown rice into a saucepan with around 2 cups of boiling water; it should take roughly 25 minutes to boil. With 10 minutes to go (setting a timer is crucial for your host sanity), add the chopped tofu into the griddle pan until each side begins to brown – pour over the coconut aminos and diced garlic in the final few minutes. Serve everything together, chopping up a spring onion to top the brown rice for a little extra something.

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I'm Megan, nutrition coach and wellness enthusiast, recipe developer, content creator and avid nut butter addict. 

Welcome to my blog, where you'll find a selection of nourishing yet oh so indulgent recipes, recommendations on the most amazing places to eat in the capital (and across the globe) + endless nutritional information, tips and advice. 

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