The Curious Avocado Miso Eggplant Nourish Bowl
As part of our nationwide September Plant Based Challenge, we asked plant based foodie and blogger Ella Farrugia of The Curious Avocado to create a quick, easy, satisfying and nourishing plant based recipe for us to showcase just how delicious and easy it is to add more veggies to your plate! The result? This incredibly simple, delicious and nourising miso eggplant bowl.
Don't forget to enter our nationwide competition and show us how you add more colour to your plate, for the chance to win some amazing prizes including Air New Zealand return flights for two to Auckland, a night of luxury at The Pullman Auckland and a degustation dinner for two at world renowned The French Cafe.
Nourish Bowl with Miso Eggplant
1 small eggplant
1 tablespoon sesame oil
1 ½ tablespoons brown rice miso
1 tablespoon coconut sugar
½ teaspoon fresh grated ginger
1 teaspoon white sesame seeds
1 cup of your grain of choice (I used a mix of organic brown rice and quinoa)
A big handful of greens
2 cups of broccoli florets
A handful of cherry tomatoes
1 tablespoon black sesame seeds
Cook your grain of choice according to packet instructions.
In a medium bowl, mix the sesame oil, miso, coconut sugar, ginger and white sesame seeds with a splash of water.
Chop up the eggplant and add it into the miso mixture, making sure that all pieces are coated.
While this marinates you can chop up the other ingredients and begin steaming the broccoli.
Heat a pan over medium heat and add the eggplant along with any left-over miso mix. Cook for about 5 minutes or until the eggplant is tender, making sure to stir frequently.
Once everything is done you can assemble your bowls and top it all with the black sesame seeds.