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Miso Eggplant
Miso Eggplant
Power Super Foods
lunch, dinner
Ingredients
- 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.
Directions
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.