My comfort food right here. Warming, nourishing, packed with vegetables and the perfect meal any night of the week.
MISO EGGPLANT WITH ZUCCHINI BROCCOLI RICE AND SESAME OMELETTE
Gluten free : Dairy Free : Vegetarian
1 medium (350g) eggplant, sliced in half and scored about 1cm apart
extra virgin olive oil
2 tablespoons pepitas
2 tablespoons sesame seeds
2 teaspoons tamari or gluten free soy
2 asian shallots, finely sliced
1 cup cooked brown rice
1 medium (200g) zucchini, grated
1 small head (230g) broccoli, grated, stalk included
2 tablespoons finely chopped nori or furikake (Japanese seasoning*)
4 free range eggs, whisked
2 teaspoons white miso paste
2 teaspoons honey or maple for vegan
1 tablespoon extra virgin olive oil
Heat oven to 180C and line a baking tray with greaseproof paper. Generously pour some olive oil over the paper, then rub the cut side of the eggplant into the oil and onto the skin. Place in the oven to cook (cut side down on tray) for 45 minutes. Whisk together ingredients for miso glaze in a small bowl and set aside. Whilst eggplant is cooking make the tamari seeds by heating a frypan on medium heat. Add a touch of oil just to coat the pan, then add pepitas and sesame seeds and tamari, toss and cook for approximately 8-10 minutes, stirring frequently so they don’t burn. Transfer to a plate and set aside to cool. Wipe the pan clean and when eggplant is done add another drop of olive oil to pan to coat, followed by the spring onions, brown rice, grated broccoli and zucchini and cook, tossing frequently for 5 minutes. Transfer to a bowl, cover and set aside. Remove eggplant from oven, flip so the scored side is facing upward and spread the miso glaze evenly over each piece. Heat the oven grill, place the eggplant under the grill and cook a further 10 minutes to caramelise the miso. Whilst the eggplant is under the grill, cook the eggs as an omelette in the pan, divide and once all the ingredients are ready, serve topped with the tamari seeds.
*You can buy furikake at Asian supermarkets.