Serves: 6

This miso-glazed eggplant is a nutrient-dense, gluten-free dish that offers a perfect balance of plant-based protein, healthy fats, and fibre. Eggplant is rich in antioxidants, particularly nasunin, which supports brain health and helps protect against oxidative stress. The tamari provides a boost of umami flavour while being gluten-free, and the miso adds a dose of gut-friendly probiotics. Olive oil contributes healthy monounsaturated fats, supporting heart health, while the addition of maple syrup provides a natural sweetness and an antioxidant boost.

Paired with sautéed greens, lentils, or quinoa, this dish becomes a satisfying, nourishing meal that’s great for gut health and overall wellness. 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

Clinical Nutritionist