by Skye Swaney Leave a Comment

Miso Roasted Eggplant with Tahini Dressing

A super easy starter or side, these miso roasted mini eggplants are taken to a whole new level by a delicious tahini dressing.

Miso Roasted Eggplant

Prep 5 mins

Cook 15 mins

Total 20 mins

Yield 4 as a side

Ingredients

6 long miniature/baby eggplants, halved
1 tablespoon extra virgin olive oil
2 tablespoons miso
2 teaspoons sugar
2 tablespoon rice wine vinegar
1 tablespoon water
1/4 cup natural yoghurt
1 tablespoon tahini
1 tablespoon sesame seeds, toasted
2 tablespoon parsley or coriander, roughly chopped

Instructions

Preheat oven to 180C
Lay eggplant halves in a baking tray and drizzle over olive oil
In a small bowl, mix together miso, sugar, vinegar and water
Spread miso mixture over cut side of eggplant halves and roast for 15-20 minutes or until deep golden and slightly caramelised
To make the dressing, mix tahini and yoghurt with 2-3 tablespoons water until smooth
Drizzle tahini dressing over eggplant, sprinkle with sesame seeds and parsley or coriander and serve

Leave a Reply Cancel reply

The Perfect Breakfast: Homemade Toasted Muesli

Muesli is one of the best breakfasts going around. Its got plenty of low GI carbohydrates and fibre thanks to the oats and dried fruit, plus protein and healthy fats from the nuts and seeds – everything you want in a super healthy breakfast.

But while muesli tastes great, there’s something about the crunchiness of toasted muesli which is even better. Unfortunately, commercially made toasted muesli is usually full of added sugar, fat and salt – not exactly the basis of a healthy breakfast. But this doesn’t mean you have to go back to the raw stuff.

Making your own toasted muesli is not only amazingly satisfying, it also means you can add in all your favourite ingredients and you know exactly what’s in it. Plus, you can make up a big batch to last you a few weeks – an activity guaranteed to leave you feeling virtuous on a Sunday afternoon. [Read More…]