- Vegan
- High in protein
- High in dietary fibre
- Vegetarian
- Seafood free
- Shellfish free
- Wheat free
- Peanut free
- Nut free
- Lactose free
- Gluten free
- Egg free
- Dairy free
This vegan miso eggplant dish is a great meat-free option. Served with tofu and sesame pumpkin, this recipe is a hit for its supreme taste and texture.
- Serves4
- Cook time1 hour
- Prep time15 minutes
Ingredients
- 1/3 cup (80ml) vegetable oil
- 1 large brown onion, thinly sliced
- 2 garlic cloves, crushed
- 2 large eggplants, halved lengthways, thickly sliced
- 1/2 cup (140g) miso paste
- 4 cups (1L) hot water
- 1/4 cup (60ml) salt-reduced soy sauce
- 2 whole star anise
- 1 cup (120g) frozen edamame, thawed
- 500g Kent pumpkin, seeded, cut into wedges
- 1 tbs black sesame seeds
- 1 tbs white sesame seeds
- 200g silken tofu, sliced
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat 1 tbs of the oil in a saucepan over medium heat. Add onion and garlic and cook, stirring, for 1 min or until onion softens. Transfer to a heatproof bowl.Step 2
Heat half the remaining oil in the pan. Add half the eggplant and cook, turning, for 2 mins or until browned. Transfer to the bowl with the onion. Repeat with remaining oil and eggplant.Step 3
Return eggplant mixture to the pan. Whisk the miso and hot water in a bowl. Add to eggplant mixture with soy sauce and star anise. Bring to the boil over high heat. Reduce heat to low. Cook, stirring occasionally, for 50 mins or until eggplant is very tender. Stir in the edamame. Cook for 3 mins or until tender.Step 4
Meanwhile, preheat oven to 180°C. Line a baking tray with baking paper. Place the pumpkin on the lined tray. Spray with olive oil spray and sprinkle with the combined sesame seeds. Roast for 35 mins or until the pumpkin is golden and tender. Season.Step 5
Ladle eggplant mixture into serving bowls. Top with pumpkin and tofu.
Nutrition Information (Per Serve): Energy: 1904kJ/456 Cals (22%), Protein: 17g (34%), Fat: 27g (39%), Sat fat: 3g (13%), Carb: 28g (9%), Sugar: 22g (24%), Fibre: 17g (57%), Sodium: 1899mg (95%).
Recipe tip
Serve with fried shallots
Vegan miso eggplant with tofu and sesame pumpkin
- Serves4
- Cook time1 hour
- Prep time15 minutes
Ingredients
- 1/3 cup (80ml) vegetable oil
- 1 large brown onion, thinly sliced
- 2 garlic cloves, crushed
- 2 large eggplants, halved lengthways, thickly sliced
- 1/2 cup (140g) miso paste
- 4 cups (1L) hot water
- 1/4 cup (60ml) salt-reduced soy sauce
- 2 whole star anise
- 1 cup (120g) frozen edamame, thawed
- 500g Kent pumpkin, seeded, cut into wedges
- 1 tbs black sesame seeds
- 1 tbs white sesame seeds
- 200g silken tofu, sliced
Description
This vegan miso eggplant dish is a great meat-free option. Served with tofu and sesame pumpkin, this recipe is a hit for its supreme taste and texture.
Method
Step 1
Heat 1 tbs of the oil in a saucepan over medium heat. Add onion and garlic and cook, stirring, for 1 min or until onion softens. Transfer to a heatproof bowl.Step 2
Heat half the remaining oil in the pan. Add half the eggplant and cook, turning, for 2 mins or until browned. Transfer to the bowl with the onion. Repeat with remaining oil and eggplant.Step 3
Return eggplant mixture to the pan. Whisk the miso and hot water in a bowl. Add to eggplant mixture with soy sauce and star anise. Bring to the boil over high heat. Reduce heat to low. Cook, stirring occasionally, for 50 mins or until eggplant is very tender. Stir in the edamame. Cook for 3 mins or until tender.Step 4
Meanwhile, preheat oven to 180°C. Line a baking tray with baking paper. Place the pumpkin on the lined tray. Spray with olive oil spray and sprinkle with the combined sesame seeds. Roast for 35 mins or until the pumpkin is golden and tender. Season.Step 5
Ladle eggplant mixture into serving bowls. Top with pumpkin and tofu.
Nutrition Information (Per Serve): Energy: 1904kJ/456 Cals (22%), Protein: 17g (34%), Fat: 27g (39%), Sat fat: 3g (13%), Carb: 28g (9%), Sugar: 22g (24%), Fibre: 17g (57%), Sodium: 1899mg (95%).