Cold weather means hearty meals in my house. With all of us having very busy lives, it’s nice to be able to come together as a family and enjoy a warm, filling meal that is equally satisfying and nutritionally balanced. Cooler weather also means that cold and flu season will soon be upon us, and I want to keep our immune systems at peak performance so that nothing will interrupt our busy lives.

With the boys back in school and me working on several projects (including the personalized cooking lessons I’ve begun teaching, and my Plant-based Nutrition course I’m still in the throes of completing), I need to be able to make healthy dinners that come together quickly and easily, and don’t involve a lot of cleanup. That’s what I love about roasting- it doesn’t involve a lot of different pots and pans, and most of the cooking time is spent in the oven, making it a worry-free meal! To make things even easier, the glaze for the aubergine can be made up to two days in advance.

This recipe is the perfect cold weather dinner. The combination of lemongrass, turmeric, and garlic create a potent immunity enhancer, while the aubergine and chickpeas provide valuable carbohydrates, protein and amino fatty acids to replenish your body after a long, busy day. The miso paste and rice syrup are give the aubergine a sweet, salty flavour that add body and depth to this recipe.

Aubergines have been hailed as a weight management food, mainly due to their high fiber content and low calorie count. Aubergines are rich in vitamins B1 and B6, as well as copper, magnesium and manganese. They’re also a great source of antioxidants, particularly one called nasunin, which is found in its deep purple skin. Aside from being a powerful antioxidant, nasunin is particularly good at protecting the fatty acids in cell membranes, contributing to healthy brain function.

Chickpeas are also incredibly high in dietary fiber, while also being relatively low calorie. They’re rich in protein and omega fatty acids, and contain a wealth of minerals including manganese, folate, copper, phosphorus, iron and zinc.

This recipe is so warm and filling, and perfectly balanced with all the vitamins, minerals, protein, and fat necessary to replenish your body after a long day. Because it’s fairly easy to put together, it’s a great option for a weeknight dinner as well! Eating well should be filling and satisfying! Until next time, eat well to live well!

Baked Aubergines with Turmeric-Brown Rice Miso and Chickpeas.
Course: Main Course
  • 1 large aubergine
For Aubergine Glaze
  • 1 garlic clove chopped
  • 1/2 lemongrass chopped
  • fresh turmeric
  • 1 tsp brown rice miso paste
  • 1 tsp brown rice syrup
  • 3 tbsp water
For Chick Peas
  • 400 g chick peas (cooked)
  • handful of cherry tomatoes
  • 1 tbsp smoked paprika
  • a pinch of pink Himalayan salt
  • toasted flaked almonds
  • spring onions
  1. Preheat the oven to 185C

    Cut aubergine in half and score.

    Blend all the glazing ingredients in a blender and apply on aubergines.

    Bake aubergines for 20-30 min

    Mix cooked chickpeas with smoked paprika and cherry tomatoes. Lay the chickpeas in a small baking dish, and bake for 15-20 minutes.

    Assemble the dish- spoon the baked chickpeas on the aubergines and garnish with toasted flaked almonds.


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