Miso Aubergine & Broccoli Traybake
Total Time
35 minutes
Prep Time
0 seconds
Cook Time
35 minutes
Rating
0 out of 5 stars
(0)
Ingredients
2 servings
- 1 large aubergines
- 240g x canned black beans
- 2 teaspoons maple syrup
- 3 tablespoons toasted sesame oil
- 1 teaspoon brown rice miso paste
- 7 oz tenderstem broccoli
- 2 spring onions
- pinch of sesame seeds
- pinch of dried red chilli flakes
- pinch of sea salt
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Preparation
Step 1
Preheat oven to 190°C fan / 375°F. Place the aubergine and drained black beans on a baking tray and add the maple syrup, sesame oil, brown rice miso paste and a pinch of salt. Mix well and cook for 20 minutes.
Step 2
After 20 minutes, remove from the oven and mix through the broccoli. Then return to the oven for a further 10–15 minutes until the aubergines soften.
Step 3
While the vegetables are cooking, whisk all of the dressing ingredients together in a small bowl until smooth.
Step 4
Once the vegetables are cooked, simply remove from the oven and mix through the dressing.
Step 5
Finish with a sprinkle of spring onions, sesame seeds and chilli flakes.
Step 6
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