Ingredients – serves 2 or 4 as a starter

2 small aubergines cut in half lengthways

A few spoons of Chiltern Rapeseed oil 

50g of white miso

100g of couscous

100ml of warm vegetable stock 

2 spring onions finely chopped 

1 tsp of sweet paprika

1 tsp of ground cinnamon 

1 small red chilli thinly sliced

A handful of coriander leaves

Method

Heat the oven to 180C. Take a sharp knife and criss-cross the flesh of the aubergines diagonally. Place on a baking tray and brush with the oil.

Mix the miso with 25ml of water to make a paste. Spread this over the aubergines, cover with foil and roast for 30 minutes.

Remove the foil and roast for a further 20 minutes until tender.

Meanwhile fry the spring onions for a couple of minutes then add the couscous and the spices and stir well.

Pour the dry couscous into a bowl, add 100ml of hot vegetable stock, stir and leave covered for ten minutes. Then fluff with a fork and place on a serving dish.

Place the aubergines on the couscous and top with the chilli and a scattering of coriander leaves.