Oven Roasted Stuffed Miso Eggplant

Oven Roasted Stuffed Miso Eggplant

We can’t get enough of fancy looking dishes to elicit ‘oohs’ and ‘ahs’ from our dinner guests, but are actually so easy to put together. This one stars the eggplant. ????

(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


    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 eggplant flesh with all the ingredients and mix well.
    4. Scoop the mixture in the eggplant cups and serve with more fresh herbs.
    5. Enjoy!

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