Skip to content
Miso aubergine tacos recipe

Miso aubergine tacos recipe

  • 1 star
  • 2 star
  • 3 star
  • 4 star
  • 5 star
5 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

  1. 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.
  2. 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.
  3. 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.
  4. Heat the remaining ½ tbsp oil in a frying pan over a medium heat. Fry the red onion for 8-10 mins until golden.
  5. 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.
  6. 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

You may also like

Be the first to comment

Before you comment please read our community guidelines.