insideKENT Magazine Issue 78 - September 2018 | Page 77

FOOD+DRINK
MAKE THE MOST OF THE AUTUMN BLACKBERRIES
Roasted Miso Aubergines with
Honeyed Blackberries
ADDING A LITTLE HONEY TO THE BLACKBERRIES BEFORE COOKING
GIVES JUST ENOUGH SWEETNESS, WHICH COMBINED WITH THE
SALTINESS OF THE SOY SAUCE ALL SOAK INTO THE SOFTENED
AUBERGINES FOR A DELICIOUS MEAL.
Serves: 4
Prep time: 10 minutes
Cook time: 30 minutes
Ingredients:
• 2 aubergines, halved lengthways
• Salt
• 1 tbsp olive oil
• 4 tsp miso
For the blackberries:
• 150g blackberries
• 2 tbsp soy sauce
• 1 tbsp honey
For the quinoa:
• 200g quinoa
• 400g canned green lentils, drained
• 150g cherry tomatoes, halved
• 2 spring onions, sliced
• 2 tbsp parsley, chopped
Method:
1. Preheat the oven to 200°C/fan oven
180°C/gas mark 6. Slash the cut side of the
aubergines in a crisscross pattern and sprinkle
with salt. Set aside in a colander in the sink for
10 minutes then rinse and pat dry with kitchen
paper. Brush with the olive oil and place cut
side down in a roasting tin. Cook for 20 minutes
or until very soft.
2. Mix together the soy sauce and honey and
combine with the blackberries. Turn the
aubergines cut side up and brush with the miso,
then spoon over the blackberry mix and
continue roasting for 10 more minutes.
3. To prepare the salad, place the quinoa in a
pan with a pinch of salt, cover with 3 times the
volume of water and boil for 20 minutes, then
drain and cool with running cold water. Stir in
the remaining ingredients with fresh pepper.
Serve the aubergines with the salad alongside
and any extra blackberry sauce from the
roasting tin.
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