Recipe
An easy weeknight dish: Miso eggplant recipe
Miso is a superfood for gut health, not to mention being delicious. Feed your microbiome and your tastebuds with this recipe.
By Faye James
SERVES: 4
PREP: 10 minutes
COOK: 15 minutes
Ingredients for miso eggplant recipe
4 small eggplants, halved
Sea salt
¼ cup white miso paste
¼ cup mirin
1 tbsp coconut sugar
1 tbsp sesame oil
1 tbsp freshly minced ginger
1 tbsp sesame seeds
Coriander leaves, to serve
Method to make miso eggplant recipe
Preheat oven to 180°C.
Score eggplants in diamond shapes and pat dry. Rub with salt and set aside for 30 minutes on a baking tray.
Pat the eggplants dry again using a paper towel and brush off the salt.
Place the miso paste, mirin, sugar, sesame oil and ginger in a small heavy bottomed saucepan on medium heat. Bring to a gentle boil, stirring constantly.
Remove from heat.
Using a pastry brush, baste the eggplants with the miso sauce, reserving a little for later.
Bake the eggplants in the oven for 30 minutes until tender.
Remove from the oven, brush with the remaining glaze and top with sesame seeds and coriander
leaves before serving.
Citro food tip
Serve with brown rice and grilled salmon or tempeh for a nutritious and hearty lunch.
Faye James is a member of the Nutrition Council Australia and associate member of the Australian Menopause Society. She is the author of The Menopause Diet.
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