½ cup macadamias
2 tablespoons white miso paste
1 tablespoon ginger grated
2 tablespoons coconut sugar
1 tablespoon rice wine vinegar
2 eggplants medium sized, halved and scored in a crisscross pattern
2 tablespoons oil
¼ cup macadamias chopped and roasted
1 tablespoon black sesame seeds
Spring onions chopped, to decorate – optional
Preheat the oven to 180°C. Place the macadamias, miso, ginger, coconut sugar and rice wine vinegar in the bowl of a food processor and process until smooth.
Brush the cut side of the eggplant with a little oil and place on the baking tray, cut side down. Cook for 15-20 minutes, until almost completely soft and the underside is golden.
Remove from the oven and carefully turn each eggplant half over. Spread each one evenly with the miso mix and return to the oven for 8-10 minutes, until the eggplants are soft and the miso mix golden.
Serve immediately sprinkled with combined roasted macadamias and black sesame seeds. Scatter with spring onion if desired.
***Recipe via by Australian Macadamia Society.