Chilli and miso baked eggplant on rice pilaf

1 Preheat oven to 200°C. Line a baking tray with baking paper for eggplant halves. Score the tops in a criss-cross pattern. Mix 1 tablespoon miso paste with chilli paste and boiling water to make a thick sauce. Spread mixture over eggplant halves. Bake for 40-50 minutes, until very soft. Cover with foil if it starts to burn.

2 Meanwhile, add remaining miso to the brown rice in a pot. Just cover with water and boil, stirring to dissolve miso. Reduce heat to very low, cover and cook rice for 20-25 minutes, until it is tender and the water is absorbed. Set aside.

3 Heat a pan to medium heat and add olive oil. Add spring onion and cook for 1 minute. Add cherry tomatoes and stir, until tomatoes soften and split. Add spinach and stir until wilted.

4 Add tomato mixture to rice and mix gently. Serve eggplant on top of rice mixture, garnished with mint leaves and yoghurt.