Miso Eggplant


2 medium eggplants
tbsp olive oil
1/2 tsp Himalayan salt

 Miso paste
1 tbsp toasted sesame oil
1 tbsp tamari
1 tsp brown rice miso paste
1 tsp raw honey
1 tsp hulled tahini
1 shallot, finely chopped
1/2 tbsp grated ginger

 Sesame seeds, sprouts and PSF Wakame Flakes, to serve. 



Preheat oven to 180 degrees Celsius.

Slice eggplant in half and using a knife, score in diagonal shapes.

Brush eggplant surface with olive oil and sprinkle with salt. Place on a lined baking tray (flesh facing upwards) and bake for approximately 40 minutes or until the eggplant is soft.

Meanwhile, combine all miso ingredients in a small bowl and mix well to create a thick paste.

Once eggplant has cooked, spread the miso paste evenly to cover eggplant surface.

Return to oven and cook for a further 10 minutes.

Turn heat off and leave eggplants in the oven for 15 minutes to rest.

Transfer to plate, serve with sesame seeds, sprouts and PSF Wakame Flakes.

Submitted By:
Miso Eggplant
hover or click

Write Your Own Review

You're reviewing: Miso Eggplant