Miso Roasted Eggplant and Kumara with Lentil Salad

Miso Roasted Eggplant and Kumara with Lentil Salad

Ready in 30 minutes Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, November 6, 2016.

A very pretty dish with a deliciously interesting mix of flavours.


Ingredients

MISO ROASTED EGGPLANT AND KUMARA

  • 400g red kumara, peeled and diced 1cm
  • 1 eggplant

MISO DRESSING

  • 2 spring onions, green part only, finely sliced
  • 1½ tablespoons miso paste
  • 2 tablespoons mirin
  • 1 tablespoon water
  • 1 tablespoon sesame seeds
  • 1 tablespoon white sugar

LENTIL SALAD

  • 1 shallot
  • 1 clove garlic
  • ½ punnet cherry tomatoes
  • 2 spring onions, white part only
  • 1 can lentils, drained and rinsed
  • ½ bag frozen, shelled edamame beans
  • 2 tablespoons chopped parsley leaves
  • Juice of 1 lemon
  • 2 tablespoons olive oil

TO SERVE

  • 1 pomegranate

Steps

  1. oven to 220°C. Line an oven tray with baking paper.
  2. Toss kumara with a drizzle of oil on prepared tray and season with salt and pepper. Cook for about 13 minutes, until slightly browned. While kumara cooks, slice eggplant into 1cm-thick rounds. Heat a drizzle of oil in a large fry-pan on medium heat.
  3. Cook eggplant, in batches, for 1–2 minutes each side, until caramelised. Set aside and reserve pan. Mix together all miso dressing ingredients in a small bowl. Set aside. When kumara has finished cooking, remove from oven and place eggplant on tray beside kumara. Turn oven to high grill.
  4. Drizzle miso dressing over eggplant and kumara and grill in oven for 5–6 minutes, until starting to caramelise. While eggplant and kumara cook, prepare lentil salad. Finely slice shallot and garlic; slice cherry tomatoes in half lengthways; finely slice white part of spring onions.
  5. Return reserved pan to a medium heat with a drizzle of oil. Cook shallot and garlic for 1–2 minutes, until starting to soften. Add tomatoes, spring onion, lentils and edamame beans and cook for 1 minute, until warm. Add basil, parsley, lemon juice and olive oil. Season to taste with salt and pepper.
  6. To prepare pomegranate, fill a medium bowl with cold water. Cut pomegranate into quarters; turn upside down in bowl of water; rip flesh apart to release seeds; use fingers to release any stuck seeds. Seeds will sink and white pith will float to the top. Discard pith, drain seeds and set aside.
  7. Divide miso roasted eggplant and kumara between plates. Spoon over lentil salad and sprinkle over pomegranate seeds.

Nutritional Information

Energy 2575 kj
615 kcal
Protein 25.9g
Carbohydrate 90.6g
Fat 13.9g