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Miso aubergine tacos recipe

3 ratings

Here's an interesting twist on regular tacos, combining the unique umami-rich flavour of miso with honey, soy, lime and baked aubergine. Everyone will tuck in! See method

Serves 4
Takes 55 mins
635 calories / serving
Vegetarian
Dairy-free

Ingredients

2 aubergines, trimmed and cut into 2-3 cm chunks
4½ tbsp olive oil
4-pack baking potatoes, cut into wedges
200g frozen peas
2 spring onions, trimmed and finely sliced
1 lime, zested and juiced
2 red onions, thinly sliced
50g miso paste
3 tbsp reduced-salt soy sauce
3 tbsp clear honey
8-pack mini tortilla wraps
¼ iceberg lettuce, shredded
120g radishes, trimmed and thinly sliced

If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

Energy
2665kj
635kcal 32%
Fat
21g 29%
Saturates
4g 21%
Sugars
27g 30%
Salt
2.4g 41%

of the reference intake
Carbohydrate 90.2g Protein 14.8g Fibre 14.8g

Method

Preheat the oven to gas 7, 220°C, fan 200°C and line a baking tray with nonstick baking paper. Add the aubergine, season and drizzle with 1½ tbsp oil. Toss to coat and spread out on the tray.
Put the potatoes on a separate baking tray, toss with 1½ tbsp oil. Roast the potato wedges for 45-50 mins and the aubergine for 40 mins, turning both halfway through, until tender and golden.
Meanwhile, boil the peas for 3 mins in a saucepan. Drain, then run under cold water to cool. Tip into a food processor with the spring onions, lime zest and juice, 1 tbsp oil and 1 tbsp water. Blitz until fairly smooth, adding a little water to loosen if you like.
Heat the remaining ½ tbsp oil in a frying pan over a medium heat. Fry the red onion for 8-10 mins until golden.
Whisk together the miso, soy sauce, honey and 2 tbsp water in a jug. Add to the red onion mixture with the aubergine; stir 4 well and simmer for 4-5 mins until reduced.
When ready to serve, warm the wraps in the oven for 2 mins. Serve with the miso aubergine, smashed peas, shredded lettuce and radishes, with the potato wedges alongside.

Clever swap: Switch the honey for maple syrup to make it vegan.

See more 5 easy family dinners for £25