Rukmini Iyer’s quick and easy miso trout with aubergine, pak choi and peanuts – recipe | Summer food and drink

When you love miso aubergines, however want you could possibly scale them up right into a filling dinner, this can be a dish for you. Excellent for a celebratory summer time dinner for 2 and simple to scale as much as cater for extra company – simply use a extremely large tray for the greens and a second one for as many trout fillets as you want. And in the event you’d wish to veganise the dish, simply use large triangles of agency tofu as an alternative of the trout, and cook dinner every little thing collectively for half an hour.Miso trout with aubergine, pak choi and peanutsPrep 15 minCook 30 minServes 21 giant aubergine, halved lengthways, then reduce into 1cm-thick slices2 tbsp sesame oil5 tsp miso paste (purple or white) – a gluten-free one, if want be2 sustainably-sourced trout fillets2 heaped tbsp salted peanuts, chopped2 pak choi, quarteredJuice of 1 limeFlaky sea salt, to taste1 purple chilli, stalk discarded, flesh finely chopped (discard the pith and seeds in the event you desire much less warmth)2 spring onions, trimmed and finely slicedHeat the oven to 200C (180C fan)/390F/fuel 6. Tip the aubergine slices right into a roasting tin giant sufficient to carry all of them in a single layer, then add the sesame oil and three teaspoons of the miso paste. Utilizing your arms, combine effectively to coat the slices, then roast for 20 minutes.In the meantime, unfold every trout fillet with a teaspoon of the remaining miso paste, then scatter the chopped peanuts on high. As soon as the aubergines have had 20 minutes, add the pak choi to the tin and gently stir by way of the aubergines to select up the flavoured oil; add slightly extra sesame oil, if want be. Make some house within the combine for the fish, lay within the fillets, then return to the oven for 10 minutes, till the fish is simply cooked by way of (trout fillets are typically so skinny that they cook dinner to my liking in 10 minutes, but when yours are thicker, go for 12-Quarter-hour).As soon as out of the oven, costume the greens with the lime juice and slightly sea salt, if wanted, scatter over the sliced chilli and spring onions, and serve sizzling.