This Marry Berry Miso Aubergine With Lentil And Veggie Stir-Fry is a bold and flavorful vegetarian recipe, which includes miso-glazed aubergine and cooked Puy lentils. It’s a healthy twist on the classic stir-fry, ready in about 45 minutes.
Marry Berry Miso Aubergine With Lentil And Veggie Stir-Fry Ingredients
- 2 heaped tbsp white miso paste
- 3 tbsp sweet chilli sauce
- 1 tsp grated fresh root ginger
- 2 aubergines
- 2 tbsp sunflower oil
- 1 bunch of spring onions, trimmed and sliced
- 1 red pepper, deseeded and sliced into julienne strips
- 2 carrots, sliced into julienne strips
- 1 garlic clove, finely grated
- 250g (9oz) cooked Puy lentils from a packet
- 2 tbsp soy sauce
- Small bunch of coriander, leaves roughly chopped
How To Make Marry Berry Miso Aubergine With Lentil And Veggie Stir-Fry
- Preheat The Oven: Set the oven to 200°C/180°C fan/gas 6.
- Prepare The Miso Glaze: In a small bowl, mix miso paste, 2 tbsp sweet chilli sauce, 2 tbsp water, and grated ginger.
- Score And Bake The Aubergines: Slice aubergines in half and score diagonally. Brush with miso glaze and season. Place in a snug roasting tin, add water, cover with foil, and bake for 30 minutes. Remove foil and bake another 10–15 minutes until golden.
- Stir-Fry The Vegetables: Heat oil in a large pan, fry spring onions, pepper, and carrots for 4–5 minutes. Add garlic and cook for 30 seconds. Stir in lentils, soy sauce, coriander, and remaining sweet chilli sauce.
- Plate And Serve: Spoon lentil mixture onto a platter and top with half an aubergine per person.
Recipe Tips
- Can I prepare the vegetables ahead?
Yes, you can chop everything earlier in the day and cook fresh. - Is this dish freezer-friendly?
No, it’s best served fresh due to texture changes after freezing. - How do I score the aubergine?
Cut diagonal lines into the flesh without slicing through the skin. - Can I use other lentils?
Puy lentils work best for texture, but green lentils are a close substitute.
What To Serve With Miso Aubergine And Lentils
This dish pairs nicely with:
- Steamed jasmine or basmati rice
- A fresh cucumber salad
- Toasted sesame greens
- Edamame beans
- Pickled ginger or radish
How To Store Miso Aubergine And Lentils
Refrigerate: Store in an airtight container for up to 2 days.
Freeze: Not recommended. The aubergine loses texture after freezing.
Miso Aubergine And Lentils Nutrition Facts
- Calories: ~320 kcal per serving
- Protein: 10g
- Carbohydrates: 30g
- Fat: 18g
- Fiber: 7g
- Sugar: 10g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make this without sweet chilli sauce?
Yes, use a mix of honey and a pinch of chilli flakes as a substitute.
Is this recipe gluten-free?
Use tamari instead of soy sauce for a gluten-free version.
Can I roast the aubergines in advance?
They’re best fresh, but can be roasted a few hours ahead and reheated.
What can I use instead of aubergine?
Large portobello mushrooms or courgette halves can be used in a similar way.
Marry Berry Miso Aubergine With Lentil And Veggie Stir-Fry
Description
A vibrant and savory dish with miso-glazed aubergine and a colorful lentil stir-fry—full of umami flavor and satisfying crunch.
Ingredients
Instructions
- Preheat oven to 200°C.
- Mix miso, chilli sauce, water, and ginger into a glaze.
- Score aubergines, brush with glaze, bake 30 mins covered, 15 mins uncovered.
- Stir-fry veg in oil 4–5 mins, add garlic, lentils, soy, and coriander.
- Plate lentils, top with roasted aubergine halves.
- Serve hot.
Notes
- Not freezer-friendly—serve freshly made.
- Use tamari for a gluten-free option.
- Vegetables can be prepped ahead.
- Score aubergines carefully to help absorb flavor.