Traditionally a Japanese dish, this version works deliciously well with the addition of crunchy macadamias to complement the lovely soft texture of roasted eggplant.
Ingredients
- 1/2 cup macadamias
- 2 tbsp white miso paste
- 1 tbsp ginger grated
- 2 tbsp coconut sugar
- 1 tbsp rice wine vinegar
- 2 eggplants medium sized, halved and scored in a crisscross pattern
- 2 tbsp oil
- 1/4 cup macadamias chopped and roasted
- 1 tbsp black sesame seeds
- Spring onions chopped, to decorate – optional
Instructions
- Preheat the oven to 180°C. Place the macadamias, miso, ginger, coconut sugar and rice wine vinegar in the bowl of a food processor and process until smooth.
- Brush the cut side of the eggplant with a little oil and place on the baking tray, cut side down. Cook for 15-20 minutes, until almost completely soft and the underside is golden.
- Remove from the oven and carefully turn each eggplant half over. Spread each one evenly with the miso mix and return to the oven for 8-10 minutes, until the eggplants are soft and the miso mix golden.
- Serve immediately sprinkled with combined roasted macadamias and black sesame seeds. Scatter with spring onion if desired.
Nutrition
Calories: 350kcalCarbohydrates: 25gProtein: 6gFat: 28gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gTrans Fat: 1gSodium: 335mgPotassium: 651mgFiber: 10gSugar: 14gVitamin A: 60IUVitamin C: 5mgCalcium: 67mgIron: 2mg
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