Make & stretch
BBC Easy Cook|Summer 2020
Make & stretch
These crowd-pleasing recipes from author and food stylist Megan Davies can be adapted based on what you’ve got, and the leftovers can be stretched into another easy meal
Megan Davies

Honey, miso & soy aubergine with yogurt & coriander

I created this recipe when I had a big group of girlfriends to feed, almost half of them being vegetarians. It was served in a massive dish with serving spoons for everyone to help themselves, but would also work wonderfully as a plated dish. The key to this dish is cooking the aubergines for a long time. I’d also suggest serving with some Little Gem lettuce and cucumbers – it’s rich and punchy, so it pairs well with a refreshing leaf on the side.

Serves 4-6

4 aubergines

4 tbsp honey

6 tbsp red miso paste

3 tbsp soy sauce

3 tbsp vegetable oil

300g natural yogurt

30g chopped coriander

30g crispy fried onions

1 red chili, deseeded and thinly sliced tsp pul biber (see tip, right)

1 Heat the oven to 200C/180C fan/ gas 6.

2 Quarter the aubergines lengthways and put on a baking tray lined with baking parchment. Combine the honey, miso paste, soy sauce, and oil in a bowl with some black pepper, then pour over the aubergines and rub the mixture in with your hands.

3 Roast on the top shelf of the oven for 1 hr, turning and basting three times. If the aubergines start to color too much, cover with an upside-down baking sheet. You want them to get a deep caramelisation though, so don’t worry too much.

4 Meanwhile, season the yogurt with a pinch each of salt and pepper and spread over a large serving dish.

articleRead

You can read up to 3 premium stories before you subscribe to Magzter GOLD

Log in, if you are already a subscriber

GoldLogo

Get unlimited access to thousands of curated premium stories, newspapers and 5,000+ magazines

READ THE ENTIRE ISSUE

Summer 2020