Walnut and miso filled eggplant with radish salad
Nourish yourself with this wholesome and delicious walnut and miso filled eggplant with radish salad. A perfectly balanced vegetarian dish full of goodness.
- 15 mins preparation
- 35 mins cooking
- Serves 4
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Ingredients
Walnut and miso filled eggplant with radish salad
- 4 lebanese eggplants (370g)
- 2 tablespoon olive oil
- 1/2 cup (60g) finely chopped walnuts
- 1/2 cup (85g) cooked brown basmati rice
- 2 green onions (scallions), sliced thinly
- 1 clove garlic, crushed
- 1 tablespoon white miso paste
- 2 teaspoon light soy sauce
- 2 teaspoon mirin
Radish salad
- 2 lebanese cucumbers (260g), sliced thinly lengthways
- 250 gram red radishes, trimmed, sliced thinly
- 2 tablespoon green onions (scallions), sliced thinly lengthways
- 2 tablespoon rice vinegar
- 2 teaspoon light soy sauce
- 1/4 teaspoon sesame oil
Method
Walnut and miso filled eggplant with radish salad
- 1Preheat oven to 180°C. Line an oven tray with baking paper.
- 2Cut eggplants in half lengthways. Score a 5mm border with a small knife. Spoon out flesh leaving a shell. Coarsely chop flesh. Place eggplant shells on tray.
- 3Heat oil in a non-stick large frying pan over high heat; cook chopped eggplant, walnuts, rice, green onion and garlic, stirring, for 5 minutes or until eggplant is tender. Add miso, sauce and mirin; cook, stirring, for 30 seconds or until eggplant is coated. Spoon mixture into eggplant shells.
- 4Roast filled eggplant for 25 minutes or until golden and tender.
- 5Meanwhile make radish salad: Place ingredients in a medium bowl; toss gently to combine.
- 6Serve filled eggplant topped with radish salad.
Notes
You can fill eggplants ahead of time; store, covered in the refrigerator until required. Roast just before serving.
