Quinoa bowl with miso eggplants

April 4, 2017
Cuisine
Serves 2 People
Prep time
5m
Cook Time
20m

If you think that vegetarian dishes will leave you hungry, this dish will prove you wrong. It is a surprisingly filling dish – or maybe I ate too many servings 🙂

I just love the rich miso coating. I have used baby eggplants for the recipe but you can also go for the  regular eggplants. If you don’t like quinoa, replace it with brown rice .

Ingredients

  • 1
    packet of Quinoa (Celebrate Health brand)
  • 1
    punnet of baby eggplants
  • 30 Grams
    white miso paste
  • 2 Teaspoons
    soy sauce
  • 3 Teaspoons
    honey
  • 50 Grams
    baby rocket leavees
  • sesame seeds

Instructions

  1. Heat oven to 180 C. Place baking paper on the baking tray and lightly grease with olive oil.. Cut the eggplants in half ( or wedges if you are using big eggplants). Make miso sauce by mixing together the miso paste, soy sauce and honey. Place the eggplants on the baking tray and generously brush with the miso sauce. Bake for 20 minutes until golden.

  2. Cook the quinoa according to the packet instructions. I like using "Celebrate Health" brand, tomato & basil flavour.

  3. Spoon the quinoa onto the bowl and top with roasted eggplants. Sprinkle with sesame seeds and top with baby rocket.

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