Diet: Dairy Free, Gluten Free, Pescatarian, Soy Free, Vegan, Vegetarian
Serves: 2
Cooking Time: 35 minutes
Total Time: 35 minutes

Description

Full of delicious umami flavours to really get your tastebuds working, this dish is the perfect lunch option. Miso paste packs a probiotic punch, while the aubergine and broccoli are rich sources of fibre, and the cashew nuts a great source of good fats and protein. Plus, antioxidants can be found in the skins of the aubergines (providing that rich purple hue). What’s not to love?

Tip: pair this with a boiled egg for an added protein boost.

Ingredients

• 2 large aubergines (halved lengthways)
• 220g tenderstem broccoli
• 70g cashew nuts
• 2 spring onions (diagonally sliced)
• Juice of 1 lime
• 1 heaped tbsp white miso paste
• Olive oil (for drizzling)

Optional

• Chilli flakes
• 2 eggs (for an added protein-boost providing you're not vegan)

Method

1. Preheat the oven to 200˚C.
2. Score a deep criss-cross on the flesh of the aubergines, without cutting through the skin. Drizzle some olive oil over both sides of the aubergine halves, then place skin-side up on a baking tray. Place in the oven for 10 minutes, then flip over the aubergines and return to the oven for a further 10 minutes.
3. Remove the aubergines from the oven and spread the miso paste evenly over each flesh half and squeeze over the lime juice, then return to the oven for a further 15 minutes, until the aubergines are soft throughout, and the miso is starting to turn thick and golden (keep an eye on them, as the miso is prone to burning quickly).
4. Meanwhile, blanch the broccoli in a pan of salted water for 3 minutes, then drain and set aside.
5. Toast the cashew nuts in a pan for 3–4 minutes over a medium– high heat, taking care not to burn them.
6. Serve the aubergines with the broccoli, spring onions and cashews, with a sprinkle of chilli flakes, if using.