A little lunch or dinner idea

I know this is a food blog mainly focusing on breakfastfood, but we do have to have lunch and dinner as well. Today I made something quit simple but yet very tasteful for dinner; UMAMILOADED aubergines. Maybe doesn’t seem to be the greatest thing on earth, and no, it is not chocolate cake with a salted caramel frosting, but for someone who try to eat less meat but still want that deep savoury umamiflavor, this is the thing.

The recipe is both low in fat and in calories, but is, as you understand by this point, loaded with umamiflavor. The rich is vegan, but still very meaty and rich in its own style.

 

4 people

  • 4 small aubergines, divided in halvs
  • olive oil
  • 100 g barley miso
  • 50 ml of water
  • 4 sweet potatoes
  • 1 red chili, finely chopped
  • a big bunch of coriander, chopped
  • juice from one lime
  • salt and pepper                                                                                                                                                                       

Heat the oven to 180 degrees. With a sharp knife (always use a sharp knife) cut the flesh of the aubergine halves in a criss-cross pattern. Put the halves on a baking tray and brush the flesh with some olive oil (be a little careful here, because aubergines can soak up lots and lots of olive oil).

Mix the miso together with the water to a thick paste. Spread the paste over the aubergine evenly. Cover the tray with foil and roast in the centre of the oven for about 30 minutes.

During this time, cut the sweet potatoes in bite-sized cubes. Spread the cubes on another tray, season with salt and pepper and sprinkle some olive oil. Mix around so all the cubes are seasoned. Rost in the oven together with the aubergines for about 25 minutes. 

When the 30 minutes are done, remove the foil and bake for a further 15-20 minutes. The aubergines shall look and feel done when they are done. When the sweet potatoes and aubergines are done, take them out of the oven and let them cool for a couple of minutes. 

Put the slightly cooled sweet potatoes in a big bowl and toss it around with finely chopped chili, coriander and lime juice. Serve the sweet potato salad together with the aubergine halves and maybe a green salad on the side. EAT AND ENJOY

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