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
  • Print


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


Walnut and miso filled eggplant with radish salad
  • 1
    Preheat oven to 180°C. Line an oven tray with baking paper.
  • 2
    Cut 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.
  • 3
    Heat 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.
  • 4
    Roast filled eggplant for 25 minutes or until golden and tender.
  • 5
    Meanwhile make radish salad: Place ingredients in a medium bowl; toss gently to combine.
  • 6
    Serve filled eggplant topped with radish salad.


You can fill eggplants ahead of time; store, covered in the refrigerator until required. Roast just before serving.

More From Women's Weekly Food