Roasted miso eggplant, chickpea & spinach nourish bowl
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Time to make:
50 mins (Hands-on time: 15 mins, Cooking time: 35 mins)
$2.85 per serve
(at time of publication)
Full ingredients list:
1 large eggplant, cut into 2cm cubes
1 1/2 tablespoons miso paste
1 1/2 tablespoons mirin
1 tablespoon lemon juice
1 teaspoon finely grated ginger
1 x 400g can no-added-salt chickpeas, rinsed, drained
350g broccoli, cut into florets
200g green beans, trimmed
2 cups steamed brown rice
100g baby spinach
Nutritional information (per serve)
Instructions and steps:
Step 1Preheat oven to 180ºC. Line a large baking tray with baking paper. Place eggplant on tray and lightly spray with olive oil. Bake eggplant for 15 minutes.
Step 2Meanwhile combine the miso, mirin, lemon juice and ginger in a small bowl. Add chickpeas to tray and drizzle with half of the miso mixture. Stir to evenly coat the eggplant and chickpeas. Return to oven and bake for a further 15–20 minutes, or until eggplant is golden and tender.
Step 3Meanwhile, steam, microwave or boil broccoli and beans for 3 minutes, or until just tender.
Step 4Divide the rice, broccoli, beans, eggplant, chickpeas and spinach between four serving bowls. Drizzle salad with remaining miso dressing and serve.
How to use miso paste
• Miso is a Japanese savoury paste made from fermented soybeans.
• Use it in place of stock in soups to give that savoury ‘umamai’ flavour.
• Brush it over vegies or fish for a quick marinade.
About this recipe
First published: June 2018