Walnut and Miso Filled Eggplant with Radish Salad
Main, Salad
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
Description
Nourish yourself with this wholesome and delicious walnut and miso filled eggplant with radish salad. A perfectly balanced vegetarian dish full of goodness.
Directions
Preheat oven to 180°C. Line an oven tray with baking paper.
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.
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.
Roast filled eggplant for 25 minutes or until golden and tender.
Meanwhile make radish salad: Place ingredients in a medium bowl; toss gently to combine.
Serve filled eggplant topped with radish salad.
Notes
You can fill eggplants ahead of time; store, covered in the refrigerator until required. Roast just before serving.