A Cornish girl's food adventures

Aubergine, barley & miso stew

Aubergine, barley and miso stew

The weather here is definitely getting better but it doesn’t quite feel like we’re in full spring mode yet. There are still some evenings when a hearty, warming bowl of stew sounds very appealing.
This is a comforting wholesome dish of meltingly soft aubergine, chewy barley and tangy sweet roasted tomatoes in a rich savoury miso gravy. I love aubergine when it’s been cooked long and slow, the silky texture it takes on is just glorious. They’re also generally quite an inexpensive ingredient.
I think even the most devoted of meat eaters could get on board with the wonderful umami flavours of this hot-pot. This is a really simple but tasty dish that requires only minimal supervision, which is always a good thing.

Aubergine, barley and miso stew

Ingredients
serves 4
1 large aubergine (firm & heavy for its size)
1 red onion
150g cherry tomatoes
1 clove garlic
2 tbsp olive oil
1 tsp smoked paprika
1/2 tsp chili flakes (optional)
big pinch black pepper
1 tin tomatoes
2 tbsp white miso
250ml boiling water
100g pearl barley

Aubergine, barley and miso stew

Pre-heat your oven to 200°c. Halve the cherry tomatoes and cut the onion and aubergine into chunky pieces. Toss them with the oil and seasonings in a roasting tin with the unpeeled garlic. Roast the vegetables for 1 hour, tossing them halfway through cooking, so that they are just starting to brown and char a little.
Roughly chop the tinned tomatoes and add them (and any juice) to the roasted veg. Peel and crush the garlic. Transfer it all to a large casserole dish and mix in the barley. Dissolve the miso with the hot water and pour this into the dish. Cover it and return it to the oven for a further 45 minutes, until the barley is tender but still a little chewy and the sauce has thickened. Let the dish stand for 5 minutes before garnishing it with chopped parsley and serving.

Aubergine, barley and miso stew



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