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Export 6 ingredients for grocery delivery
Step 1
Heat oven to 180C/160C fan/gas With a sharp knife, criss-cross the flesh of the aubergines in a diagonal pattern, then place on a baking tray. Brush the flesh with 1 tbsp vegetable oil.
Step 2
Mix the miso with 25ml water to make a thick paste. Spread the paste over the aubergines, then cover the tray with foil and roast in the centre of the oven for 30 mins.
Step 3
Remove the foil and roast the aubergines for a further 15-20 mins, depending on their size, until tender.
Step 4
Meanwhile, bring a saucepan of salted water to the boil and heat ½ tbsp vegetable oil over a medium-high heat in a frying pan. Add the couscous to the frying pan, toast for 2 mins until golden brown, then tip into the pan of boiling water and cook for 8-10 mins until tender (or following pack instructions). Drain well. Serve the aubergines with the couscous, topped with the chilli and a scattering of coriander leaves.
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