Detox Miso Eggplant Recipe

Nourish your gut with this nourishing miso eggplant, packed full of gut friendly goodness, and vegan too! 



Serves 4

  • 4 small eggplants, halved

  • Sea salt

  • 1⁄4 cup white miso paste

  • 1⁄4 cup mirin

  • 1 tbsp coconut sugar

  • 1 tbsp sesame oil

  • 1 tbsp fresh ginger, minced

  • 1 tbsp sesame seeds

  • Coriander leaves, to serve



  1. Preheat oven to 180c.

  2. Score eggplants in diamond shapes and pat dry.

  3. Rub on salt and set aside for 30 minutes on a baking tray.

  4. Pat eggplants dry again using a paper towel and brush off salt.

  5. Place miso paste, mirin, sugar, sesame oil and ginger in a small heavy bottomed saucepan on medium heat. Bring to a gentle boil, stirring constantly. Remove from heat.

  6. Using a pastry brush baste the eggplants with the miso sauce, reserving a little for later.

  7. Bake the eggplants in the oven for 30 minutes until tender.

  8. Remove from oven and brush on remaining glaze, sesame seeds and coriander leaves before serving.


For more of Faye James' recipes, visit her website here, and follow @fayecelinejames and @regul8health on Instagram.