Ingredients
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2 tablespoons
chickpea miso (I love meru miso)
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2 tablespoons
mirin
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1 1/2 tablespoons
coconut sugar
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1 tablespoon
filtered water
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1 teaspoon
sesame oil
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6
baby eggplant, halved lengthways and scored
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3 teaspoons
filtered water
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2 teaspoons
rice wine vinegar
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2 teaspoons
coconut sugar
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1 teaspoon
Himalayan rock salt
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1/2
Lebanese cucumber, finely diced
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1/4
red onion, finely diced
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Steamed basmati rice, to serve
Directions
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Preheat oven to 180 degrees C.
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Add miso, mirin, coconut sugar, water and sesame oil to a small bowl and whisk until combined. Consistency should be more like a paste than runny.
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Lay eggplant slices skin side down on a baking tray. Spoon paste over the flesh of the eggplant, reserving around 1/4 of the contents.
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Place in oven for around 12 mins, before reglazing with the remaining glaze. Return to oven for a further 12 mins.
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While eggplant is cooking, add rice wine vinegar, coconut sugar, water and salt into a small bowl and whisk until combined. Add cucumber and onion and ensure coated well. Let stand until serving.
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Spoon rice into bowls and lay a couple of eggplant slices flesh side up on top. Then, pour over cucumber and red onion ‘pickle’ and sprinkle with sesame seeds.
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