The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Miso-glazed Aubergine with Ginger Tamari Quinoa
Aubergines basted with miso dressing, roasted till ooey gooey and delicious. A veggie-packed quinoa salad - filled with green beans, edamame, carrots and crunchy nuts. A spritz of lime for zing. This spread is a feast for the eyes and the family.
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 2 aubergine
- 2 tbsp maple syrup
- 60g orange, miso and ginger dressing (Mustard, Soya) (Sunflower Oil, Water, White Wine Vinegar, Wheat Free Soy Sauce (Water, Soybeans Salt, Rice, Ethyl alcohol), Miso Paste (Water, Soybean, Rice, Salt), Orange Juice Concentrate, Ginger, Dijon Mustard (Water, Mustard Seeds, Spirit Vinegar, Salt), Orange Zest, Garlic Puree, Xanthan Gum)
- 2 unwaxed lime
- 40g whole almonds (Nuts)
- 160g quinoa (quinoa (100%))
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 1 handful of fresh coriander
- 1 carrot
- 100g edamame beans (Soya)
- 230g black beans (Rehydrated black beans, water, salt.)
- 240g green beans
- 4cm fresh ginger
Nutritional Information
Calories: 524
Protein: 19g
Carbs: 55g
Fat: 28g
Miso-glazed Aubergine with Ginger Tamari Quinoa
Aubergines basted with miso dressing, roasted till ooey gooey and delicious. A veggie-packed quinoa salad - filled with green beans, edamame, carrots and crunchy nuts. A spritz of lime for zing. This spread is a feast for the eyes and the family.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas 9
- Line a baking tray with parchment paper
- Bring a large saucepan filled with salted boiling water to a boil
- Pull out a sieve, a grater & a large mixing bowl
Roast the aubergines
- Halve the aubergines lengthways, then cut a criss-cross pattern into the flesh (careful not to cut the skin)
- Place onto a lined baking tray and rub 1 tbsp oil into the flesh. Season with a pinch of salt
- Turn skin-side down and roast for 15 mins
Get the quinoa & green beans on
- Add the quinoa to the saucepan and boil for 13-14 mins
- Meanwhile, trim and cut the green beans into 2cm pieces
- In the final 3-4 mins, add the green beans and edamame, then drain all together. Season with a pinch of salt and pepper
Glaze the aubergines
- After 15 mins of roasting, remove the tray from the oven
- Flip the aubergines, spread the miso dressing and maple syrup over the flesh
- Return to the oven to roast for a final 15-18 mins, until soft and golden
Meanwhile, build the salad
- Finely chop the coriander. Finely grate the ginger
- Roughly chop the almonds. Drain and rinse the black beans. Coarsely grate the carrot
- Add the carrot, beans, ginger, half the almonds, coriander, tamari, juice from both limes (or to taste), 2 tbsp olive oil, cooked quinoa, edamame and green beans to a large mixing bowl. Season with salt
Plate up
- Serve the quinoa and black bean salad in bowls, topped with the miso aubergines
- Garnish with the remaining almonds
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