30 – 40 minutes
This Miso Eggplant recipe is a take on the traditional Japanese miso-glazed eggplant (Nasu Dengaku) but made FODMAP friendly and with our own little twist!
Nasu Dengaku is like the rockstar of Japanese side dishes (in our humble opinion). Typically, you take an eggplant, slice it in half, give it some stylish scores, and then coat it in a delicious sweet and savoury miso glaze. It’s like magic on a plate—a taste that’s both comforting and exciting, straight from the heart of Japanese cooking.
For this recipe, expect eggplants so tender that they practically melt in your mouth, topped with a miso mixture packed with FODMAP friendly ingredients – miso paste, medjool dates, a splash of citrus, and topped with some furikake and fresh coriander for that extra pizzazz!
Even if you’re not usually an eggplant person, this recipe just might be your sign to try it!
2 medium eggplants
3 tbsp olive oil
- Miso Sauce
2 medjool dates
1 tbsp olive oil
2-3 tbsp nui life coco aminos
100 grams white miso paste
2 tbsp lemon juice
1 tbsp mirin
- To Serve
2 tbsp furikake sesame seed mix
Handful fresh coriander
- Preheat oven to 180 Degrees C.
- Cut eggplants in half (lengthways) and score eggplant flesh, in a diamond/criss cross shape.
- Place skin side down on baking tray and brush generously with olive oil.
- Bake eggplant for approximately 30-40 minutes, until very tender.
- Meanwhile, combine all miso ingredients in a blender, blend until smooth.
- Spread miso paste over the eggplant flesh and bake for a further 10 minutes or until miso is sizzling.
- Sprinkle with furikake and fresh coriander.