Miso Aubergine with Couscous
The miso is salty-sweet, the harissa brings fiery spice and, with its creaminess, the aubergine tempers the heat. The aubergine also acts as a little cooking pot for the miso and harissa. Along with the couscous, a bowl of yoghurt blended with chopped coriander is a delicious accompaniment, should you wish. The aubergine can be cooked well in advance, then brushed with the glaze and finished in the oven shortly before serving.
This recipe is from my cookbook: Simply Raymond
Ingredients
- 2 mediumAubergines
- 20gMiso paste (I like brown rice miso)
- 20gRose harissa
- 1 tspHoney
- 1 tspSesame oil
- 1 tspGround cumin
- 2 tbspExtra virgin olive oil
- 4 pinchesSea salt flakes
- 1Lemon, juice only
- 2 tbspVegetable oil for frying
For the cous cous
- 100gPiquillo peppers
- 8 sprigsCoriander
- 150mlWater
- 100gCouscous
- 60gSultanas
- 40gFlaked almonds
- 60mlExtra virgin olive oil
- 1Lemon, juiced
- Sea salt flakes and black pepper to taste
Method
- 1
Preheat the oven to 180°C/160°C fan/gas 4. TO PREPARE Slice the aubergines in half lengthways, and lightly score the flesh side in a criss-cross pattern. Dice the piquillo peppers and coarsely chop the coriander.
- 2
In a small bowl, make the marinade by mixing the miso, harissa, honey, sesame oil and ground cumin. Brush the aubergine flesh with the olive oil, season it with the salt and rub in the lemon juice. Heat the vegetable oil in a large frying pan over a high heat. Lay the aubergine halves in the pan, flesh-side down, and cook for 1 minute, until golden. Turn the aubergines and continue to cook for 3–5 minutes. Remove the pan from the heat. Brush the miso-harissa glaze onto the flesh side of the aubergines and transfer them to the oven for 10–15 minutes, until the flesh is cooked.
- 3
Now the couscous, which can be made while the aubergines are cooking in the oven. In a small pan, bring the water to the boil and add the couscous. Cover with a tight-fitting lid (or non-pvc clingfilm) and leave the couscous in its own steam for 5 minutes, so that it absorbs the water and puffs up. Once the water has been absorbed, stir with a fork and add the piquillo peppers, sultanas and flaked almonds. Pour in the olive oil and the juice of the lemon half. Add the chopped coriander and season to your taste with salt and pepper. To serve, spoon couscous into the middle of each plate and top with the miso aubergine, drizzling over any cooking juices.
Cooking is always an expression of care and generosity. Enjoy this dish.
Bon appétit!