Oven Roasted Stuffed Miso Eggplant

We can’t get enough of fancy-looking dishes that  elicit ‘oohs’ and ‘ahs’ from our dinner guests, but are surprisingly easy to put together. This Oven-Roasted Miso Eggplant recipe is one of those. Perfect as a vegetarian main course or a flavorful side, our stuffed miso eggplant combines rich umami flavors with a delightful texture, and is a must-try for any home cook.

Let’s get into the recipe!

Delicious Oven Roasted Stuffed Miso Eggplant Recipe

Ingredients (Serves 2-4 pax):

• 2 Large eggplants
• 2  Leveled tsps Mekhala Organic Miso Ginger Paste
  
• 1/2 Cup cooked couscous
• 1/2 Red bell pepper, diced
• 1/4 cup dried cranberries or raisins
• Small bunch of coriander and mint, chopped finely
• 1 Tbsp honey or maple syrup
• Olive Oil
• Salt

Method:

1. Slice the eggplants in half, lengthwise. Score the flesh, drizzle with olive oil and a pinch of salt, then bake in the oven at 400F/200C on a tray till soft (approximately 45-60 minutes).
2. When cool, scrape the eggplant flesh and chop it finely.
3. Combine the eggplant flesh with all the ingredients and mix well.
4. Scoop the miso eggplant mixture in the eggplant cups and serve with more fresh herbs.
5. Enjoy!

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