Add a little Japanese flavour to your busy weekdays with this simple miso eggplant. While eggplant isn’t technically a protein, it’s often the star of vegetarian dinner plate.
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
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.