Salty, sweet, soft eggplant. We love this amazing dish.
Prep 5 min · Cook 0 min
Start by getting some water boiling in a bit for your rice or quinoa; use a whole pot of water for the rice or 2 cups water for the quinoa and simmer gently
Once the rice is cooked, just strain, or if using quinoa, wait until water is absorbed then place lid on pot and allow to rest for 10 mins
In the meantime, preheat oven to 190 Celsius
Slice eggplant in half and score
In a pan over high heat, add oil and add the eggplant skin down
Cook until skin is brown
Turn the eggplant over and cover with a lid
Cook until eggplant is dark and charred
Then place in oven on lined tray skin down until cooked through, approx 15 mins
Meanwhile mix miso, mirin, coconut sugar and sake in a bowl for your glaze
Once eggplant is cooked, brush miso mix on top of each eggplant coating the surface and place back in the oven
Sauté kale and snow peas with dashi, ginger and garlic
Add a splash of tamari once cooked
Once eggplant is golden and bubbling, remove from the oven and sprinkle with sesame seeds
Add a splash of tamari to your rice or quinoa and then assemble your bowl
grainsHigh in protein and natural fibre. Cooks quickly & the perfect addition to salads. 1 cup quinoa: 2 cups water/stock. Simmer for 12 mins. with the lid on. Fluff up with a fork. Store in an airtight container.
grainsHigh in protein and natural fibre. Cooks quickly & the perfect addition to salads. 1 cup quinoa: 2 cups water/stock. Simmer for 12 mins. with the lid on. Fluff up with a fork. Store in an airtight container.
grainsA wholesome choice for everyday meals. Its hearty, full-bodied taste makes it perfect for nourishing stir-fries, flavourful curries or nutritious grain bowls.
grainsHigh in protein and natural fibre. Cooks quickly & the perfect addition to salads. 1 cup quinoa: 2 cups water/stock. Simmer for 12 mins. with the lid on. Fluff up with a fork. Store in an airtight container.
sugarsCoconut sugar is lower in carbs, lower GI and richer in minerals than white sugar. It is a soft sugar with a caramel flavour that can be easily substituted in recipes. It will result in a product that is less sweet and full of potassium, iron, zinc and calcium. Can be used in general baking, porridge, granola, hot chocolate and more! Store in an airtight container and keep in a cool, dry place.
grainsA nutty-tasting grain high in protein and natural fibre & lower carbohydrate to regular white rice. Cooks quickly & makes the perfect addition to salads or as a rice replacement. 1 cup quinoa: 2 cups water/stock. Simmer for 12 mins. with the lid on. Fluff up with a fork like a couscous. Cooked quinoa may last in the fridge for up to one week. Store dry quinoa in an airtight container in a cool and dry place.
