Miso Aubergines with pan fried salmon filletDifficulty: Easy
Speedy, healthy, tasty. Three things I value when it comes to making lunch or supper.
I medium aubergine, halved
Vegetable oil, olive oil
50g white miso
Half red chilli, finely chopped
Pack of samphire
Salmon fillets x 2
2 spring onions, sliced
Slug of white wine
- After criss crossing the aubergine flesh with a sharp knife (careful not to cut through the skin), spread the miso over and cover with foil prior to putting into a 190 degree oven for 30 minutes.
- Remove the foil and drizzle over olive oil and cook the aubergines for another 20 minutes until the flesh is tender.
- Pan fry the salmon fillets skin side down until crispy, then turn and reduce the heat. Mix the spring onions, sesame oil and white wine and pour over the fish. When your salmon is cooked through, place on a warmed plate and pour the ‘sauce’ over. Serve with steamed samphire.
Aubergine (aka melongene, garden egg, guinea squash, brinjal and eggplant) has to be one of the most gorgeous looking vegetables there is, with its deep rich colour and shiny firm smoothness. There are lots of different varieties, but the Mediterranean one is most commonly found in supermarkets.
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