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Miso Glazed Eggplant 

with Zesty Coconut Rice 



For 4 servings

Eggplant + Glaze: 

  • 2 large eggplants, sliced down the middle length wise

  • 2 tbsp soy sauce

  • 1 tbsp miso paste 

  • Juice from 1 lime 

  • 1 garlic clove, grated

  • 2 thumb size pieces of ginger, grated 

  • 1 tsp maple syrup 

Zesty Coconut Rice:  

  • 2 servings of jasmine rice

  • 2 tsp coconut oil

  • Zest from 1 lime 

Optional sides:  ​

  • 2 handfuls of green beans

  • 200g edamame beans

  • 3 large oyster mushroom


  1. Preheat oven to 180 degrees (C) fan-force.

  2. Cut the eggplants in half lengthwise. Using a sharp knife, score a diamond pattern in the cut side of each eggplant half. Place the eggplants cut-side up on a baking tray and place a piece of baking sheet on top (to stop them trying out). Roast for 25 minutes or until just tender.

  3. Meanwhile, add the glaze ingredients in a small saucepan over medium heat. Stirring continuously, simmer until the sauce thickens to a glaze. Remove from heat and set aside. 

    4. Using a brush, generously brush the glaze onto the scored side of the roasted eggplants. Bake them for another 15 minutes, until golden and charred.

    5. Meanwhile, cook your rice. Add 1 tsp of coconut oil to a pot and add your rice. Cook the rice in the oil for 2-3 minutes (until it smells nutty). Add your water and cook the rice to packet instructions. Once the rice is cooked add the lemon zest and remaining 1 tsp of coconut oil and gently stir.

    6. OPTIONAL STEP: While your rice is cooking, quickly blanch you’re green beans for 3 minutes (and emerge them into ice water after) + defrost edamame. Quickly fry your oyster mushrooms in the same sauce pan you made your glaze in and add 1 tbsp of soy sauce if the pan is too dry. 

    8. Assemble your bowls, with the rice, glazed eggplant, fresh green bean salad and sautéed oyster mushrooms. Top with fresh shallots, sesame seeds, coriander and chilli flakes!

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