Glazed Aubergine with Asparagus Quinoa

Getting inspiration on what to cook for everyday meals and keeping it interesting and fun can be tricky. Many of us tend to stick to the same few dishes, so why not try something a bit different; be it a new ingredient, a cuisine you have never tried before, or just mixing up some flavours.

Miso paste is such a versatile paste to use –  it can be used in your everyday cooking in a variety of ways from marinades to glazes and in all kinds of sauces and dressings. The key to using it however is mixing the right ingredients with it. For this recipe I will be using tamari and maple syrup in combination with the paste; this will give the whole aubergine a bursting, succulent flavour.

As for the quinoa at the base, I will be infusing in fresh dill, green asparagus and a drizzle of extra virgin olive oil.

 

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For 2 people:

Ingredients: 

Aubergine:

1 medium to large aubergine

2 heaped tsp miso paste

2 tsp maple syrup

1 clove garlic, peeled and crushed

2 heaped tsp coconut oil

Thumb-sized piece fresh ginger, peeled and grated

1 tbsp tamari

1 tsp himalayan salt

 

Quinoa: 

1/2 cup quinoa

4 asparagus stalks, finely chopped

1 spring onion, finely chopped

Handful fresh dill, chopped

2 tsp extra virgin olive oil

 

Method: 

Preheat the oven to 180C. Line a baking tray with parchment paper or greased baking paper.  Cut the aubergine lengthwise in half and with a knife diagonally score lines into the flesh to form a lattice pattern. Mix together the tamari, coconut oil, miso, himalayan salt, garlic, ginger and maple syrup. Place the aubergine on the tray and coat with the dressing you made. Place into the oven for 30-40 minutes.

Meanwhile, on a high heat place the quinoa and 1 cup of water into a saucepan and allow to boil. Then reduce the heat to the lowest,  add in the asparagus, olive oil, dill and onion. Let it all cook together once it all gets fluffy.

Take the aubergine out of the oven once ready and serve on a bed of the cooked quinoa. Enjoy!

 

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