I have been loving aubergines lately, they are in season right now therefore they are cheap and flavoursome. Miso and aubergines just work so well together, I used this dressing plenty of time an it was always a crowd pleaser. To make this recipe a main dish I added the spelt and fennel salad which is also vert delicious on its own. I love topping the aubergine with some creamy coconut yogurt, crunchy pine nuts and fruity pomegranate seeds!

Ingredients:

2 aubergines

For the miso marinade:

2 tbsp of miso paste 

1 tsp of maple syrup 

1 tsp of toasted sesame seeds oil 

1 clove of garlic – minced

1 thumb size piece of ginger – peeled and grated 

For the fennel salad:

1 cup of spelt – soaked overnight (will cook quicker)

1 fennel bulb – trimmed and sliced 

4 spring onion – finely sliced 

A handful of pine nuts 

A small handful of mint leaves 

A drizzle of olive oil 

Salt & pepper to taste 

Serve with:

Few spoonful of plain coconut yogurt ( I use Coconut Collab) or some feta style vegan cheese 

A generous handful of pomegranate seeds

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 lengthways. 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.