Miso Eggplant

Tofu Bolognese


3 eggplants (cut into cubes)

1 tbsp sesame oil

Spring onions (sliced/for garnish)

Sesame seeds (for garnish)

Rice (for serving)


3 tbsp soy sauce

3 large garlic cloves (crushed) and 1-inch ginger (grated)

2 tbsp maple syrup and 2 tbsp lemon juice

2 tbsp miso paste and 2 tbsp corn flour

2 tbsp rice vinegar

2 tsp chilli flakes and ½ tsp chilli powder

½ cup vegetable stock



* Sprinkle a generous amount of salt over all the eggplant (this removes the excess liquid and bitterness). Set aside for 30 minutes.

* After 30 minutes, dab away the moisture and salt off the eggplant with a paper towel.

* Mix all the SAUCE ingredients in a medium bowl.

* Heat up sesame oil in a large skillet. Add eggplant and cook for 4 minutes on a high heat.

* Pour over the sauce, stir and reduce heat to medium. Cook for 20 minutes (adding more water if it dries up too much).

* Garnish with spring onions and sprinkle with sesame seeds. Serve with rice.


Source: Huma Tysoe
To see more recipes from Huma, follow her on Instagram or Facebook @peacefulplanteater