Ingredients
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
Instructions
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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.
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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.
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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.
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Serve immediately sprinkled with combined roasted macadamias and black sesame seeds. Scatter with spring onion if desired.
