MISO EGGPLANT – Healthy Life
RECIPES

MISO EGGPLANT

Add a little Japanese flavor to your busy workday with this simple miso eggplant. Although eggplant is not technically a protein, it is often the star of vegetarian dinner plates.

SERVES: 4

INGREDIENTS:

2 eggplants

1 tbsp miso paste

1 tsp coconut sugar

1 1/2 tbsp tamari

3 cm piece of ginger, grated

2 large garlic cloves, finely chopped

Sesame seeds to serve

METHOD:

Preheat the oven to 180 degrees celcius.

With a sharp knife, cut the eggplant lengthways down the middle.

Now score the eggplant diagonally one way, and then another to create a cross-hatch effect. Spray with a little oil and bake for 20 minutes.

Meanwhile, create the glaze by mixing the miso with 60ml water, tamari, ginger, garlic, and coconut sugar in a small saucepan over high heat.

Boil the mix until thickened and brush over the flesh of the eggplant. Bake for a further 5-10 minutes or until caramelised, then remove from the oven. Allow to cool for 5 minutes before serving. Unused portions can be stored in the fridge for  3 days.