Eggplants are definitely an underrated vegetable. The flesh is quite spongy and absorbent, so they are great at soaking up any marinade or flavours they are cooked in.

This is a super easy recipe to turn a plane Jane eggplant into something delicious. This recipe is great enjoyed on its own, as a side dish or added to salads.
Vegetables don’t have to be boring, you just need to learn how to make them exciting and tasty! 😊

Ingredients

• 1 eggplant

• 1 spring onion, sliced

• 2 tbsp miso paste

• 1 tbsp agave syrup (optional)

• 1/2 lime, juiced

• 1 tsp sesame seeds

• Olive oil or sesame oil

Directions

1. Preheat oven to 180°C

2. Cut the eggplant in half, lengthways and score diagonally.

3. Brush with oil and place in a baking dish. Bake for 10-15 mins or until the flesh is starting to soften.

4. Mix together miso paste, lime juice, agave and sesame seeds.

5. Brush eggplants with miso paste and sprinkle with some of the spring onion.

6. Bake for a further 10 mins or until the eggplant is soft and cooked through and the glaze has become sticky.

7. Serve with leftover spring onion and extra sesame seeds.