Miso-roasted aubergine with quinoa congee and spring onion

Ways to be Well represents a market-leading offer based on a culture of positive eating and nurturing self-care to benefit our clients and their teams.

Our plant-forward philosophy means the vegetables, fruits, pulses, whole grains nuts and seeds are the stars of the show, underpinning all of the menus. Sustainably sourced meat, dairy and fish also feature on occasion.

Download our miso-roasted aubergine with quinoa congee and spring onion recipe by clicking the link below.

View the recipe card here

Ingredients

Serves 4.

For the aubergine:
2 aubergines
1 tbsp white miso
1 tbsp tahini
1 tbsp honey
1 tbsp chilli garlic puree
1 orange, juiced

For the congee:
200g white quinoa
Splash of soy sauce
3 spring onions
1 tsp of black & white sesame seeds

Adults need around 2000Kcal/8400kJ a day
Typical values per portion: Energy 1251kJ/299Kcal

Method

For the aubergine, start by making the marinade. Mix together miso, tahini, chilli garlic puree, honey and the juice from the orange.
Halve the aubergine lengthways and roughly criss-cross the flesh to allow the marinade to infuse. Rub the flesh side with the marinade and set aside for an hour.
For the congee, put the quinoa in suitable size pan with 1 litre of water. Bring to the boil then reduce to a gentle simmer. Leave uncovered and cook for approx. 25 minutes stirring frequently to prevent it sticking and until a porridge like consistency is achieved (you may need to add a little more water).
Preheat an oven to 220°C.
Meanwhile place the aubergines on a baking tray in a hot oven, 220°C is ideal and roast until well caramelised, around 20 minutes. Whilst your aubergines are roasting finely slice the spring onions.
Serve a portion of the quinoa, dressed with a little of the soy sauce and topped with the roasted half aubergine. Finish with the spring onion and sesame seeds.