Sticky Miso Baked Eggplant
Serves: 6
This gluten-free dish pairs beautifully with sautéed greens, brown lentils and cooked quinoa. We love to include our miso eggplant on top of a lunch bowl! If you can’t find eggplants, this recipe can be made with cauliflower, zucchini or portobello mushrooms (adjust cooking time accordingly).
Ingredients:
3 large eggplants (tops removed, cut into 4)
2 tablespoons tamari (gluten-free)
1 tablespoon extra-virgin olive oil (cold-pressed)
Sesame seeds for garnishing
Miso topping:
1/4 cup unpasteurised brown rice miso
1 tablespoon extra-virgin olive oil (cold-pressed)
3 tablespoons organic pure maple syrup
Method:
Preheat oven to 170 degrees fan-forced. Line a baking tray with baking paper.
Combine olive oil and tamari in a small bowl, then brush over eggplant quarters. Place face down on baking paper. Bake for 20-30 minutes or until soft and caramelised.
Mix miso topping ingredients together and brush a small amount over cooked eggplants. Return to the oven for an additional 5 minutes.
Remove and transfer onto a serving dish. Spread with miso topping and garnish with sesame seeds.
Enjoy!
As always, our wonderful team of practitioners are here to support your holistic health. Please reach out if you are needing any dietary or lifestyle support. Click here to view our multi-modality services.
Chloe Louise
