One-Pan Miso Aubergine Bake
Looking for a simple dinner that delivers on taste? This miso aubergine bake packs a punch in terms of flavour. It’s an easy one-pan dinner that requires minimal fuss — great for sharing with friends or family.
- Prep time
- 17 min
- Cook time
- 55 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 aubergines
- 1 tablespoon olive oil
- 2 tablespoons brown rice miso paste
- 13.5 fl oz hot vegetable stock
- 9 oz cherry tomatoes
- 1 small bunch of spring onions
- 10 oz orzo
- 1 x 14 fl oz tin coconut milk
- 1 tablespoon tahini
- 1 lemon
- 0.7 oz coriander
- 1 red chilli
Instructions
- 1
Preheat oven to 220°C / 200°C fan / 430°F. Put the aubergine into a casserole dish and drizzle over the oil, tossing with some salt and pepper to coat. Bake for 25 minutes until soft, turning halfway through to cook evenly.
- 2
Dissolve the miso in the warm vegetable stock. Tip the tomatoes, spring onions and orzo into the casserole dish with the cooked aubergines and then pour over the miso-stock mixture and coconut milk. Mix so that everything is combined; bake for 20 minutes until the orzo is soft with a little bite.
- 3
Mix through the tahini, lemon juice, coriander and chilli, season well and serve.