New You Boot Camp Irish Beef Stew
13th April 2015
New You Boot Camp Mint Chicken Stir Fry
13th April 2015
Ingredients
- 1 large aubergine
- 2 tbsp brown miso paste
- 350 g sweet potato(es) unpeeled and cut into chunky wedges
- 1 tbsp coconut oil
- thumb-sized piece ginger grated
- 1 clove garlic grated
- pinch Himalayan Crystal Salt
- 8 spring onions sliced diagonally
- small pack parsley leaves chopped
Servings:
Instructions
- Heat oven to 180C/160C fan/gas 4.
- Peel the aubergine with a potato peeler and roughly spread the miso paste all over it's the best way to do this is with the back of a spoon.
- Put it in a roasting tin along with the sweet potato wedges.
- Pour 225ml boiling water into the base of the tin and then add the coconut oil, ginger and garlic.
- Sprinkle a pinch of Himalayan crystal salt over the wedges and place in the oven.
- After 30 mins, pour 125ml boiling water into the base of the tin and roast for another 20 mins. Repeat, adding 50ml boiling water and the spring onions, and roast for 10 mins more.
- Check the aubergine is cooked by inserting a knife in the centre if it is ready it will easily slide in and out, and the aubergine will be soft on the inside.
