Walnut and miso filled eggplant with radish salad

Name: Walnut and miso filled eggplant with radish salad
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: Serves 4
Cuisine: Asian
Ingredients: 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; 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

Nourish yourself with this wholesome and delicious walnut and miso filled eggplant with radish salad. A perfectly balanced vegetarian dish full of goodness.

Oct 22, 2015 3:11am

Serves 4
15 mins preparation
35 mins cooking

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

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.