Miso Roasted Aubergine & Quinoa Congee
ingredients
2 aubergines
1 tbsp white miso
1 tbsp tahini
1 tbsp honey
1 tbsp chilli garlic puree
1 orange, juiced
200g white quinoa
Splash of soy sauce
3 spring onions
1 tsp of black & white sesame seeds
nutrition facts
Per average serving:of an adult’s Reference intake (8400kj / 2000kcal). Typical values per 100g: Energy 268kJ/64kcal
method
For the aubergine
1. Start by making the marinade. Mix together miso, tahini, chilli garlic puree, honey and the juice from the orange.
2. Halve the aubergine lengthways and roughly criss-cross the flesh to allow the marinade to infuse. Rub the flesh side with the marinade and set aside for an hour.
For the congee
3. Put the quinoa in suitable size pan with 1 litre of water. Bring to the boil then reduce to a gentle simmer. Leave uncovered and cook for approx. 25 minutes stirring frequently to prevent it sticking and until a porridge like consistency is achieved (you may need to add a little more water).
4. Meanwhile place the aubergines into a hot oven (220°C is ideal) and roast until well caramelised, around 20 minutes. Whilst your aubergines are roasting finely slice the spring onions.
5. Serve a portion of the quinoa, dressed with a little of the soy sauce and topped with the roasted half aubergine. Finish with the spring onion and sesame seeds.
Important information
*Allergen information is compiled using data obtained from the manufacturer of products we have used. If you decide to use a different product there may be a different allergen declaration, so please check the labels of all the ingredients you purchase to make this recipe. This information is for guidance only.
Nutritional information has been compiled by Registered Nutritionists using an industry standard software system (FDH Saffron). Please bear in mind that the nutrition will change depending on the products that you use to make this recipe. This information is for guidance only.