Chilli and miso baked eggplant on rice pilaf
- 1 large eggplantaubergineX, cut in half lengthwise
- 2 tablespoons miso paste
- 1 tablespoon chilli paste (we used Korean gochujang paste, see tip)
- ⅔ cup brown rice
- 1 tablespoon olive oil
- 1 spring onion, thinly sliced
- 250g cherry tomatoes
- 2 cups baby spinach
- ½ cup mint leaves
- ¼ cup plain low-fat yoghurt
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.
Nutrition Info (per serve)
Total fat 10g
–Saturated fat 2g
Dietary fibre 9g
You can use different types of chilli paste in this recipe. Korean gochujang is available in Asian supermarkets and has a deep, intense flavour. You could also use harissa paste, or leave the chilli paste out if you prefer.
Make it gluten free: Check miso and chilli pastes are gluten free.
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