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Miso Eggplant

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.





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



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.

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Miso Eggplant Recipe
Sally O'Neil - Editor in Chief

Sal is on a mission to prove that healthy and nutritious doesn’t have to be boring – and that even while staying in shape you can have your cake and eat it too. After losing 14kg from adopting a healthier lifestyle, she shares her journey with others on The Fit Foodie Blog. She also works as a commercial food photographer and stylist, is studying a Bachelor of Health Science in Nutrition and Dietetics, and is the author of two cookbooks: Love Move Eat (Bauer Media, 2017) and Meal Prep Plan (Murdoch, 2019).

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