Miso Eggplant Poke Bowls

25.06.2021

Morgan's tasty Miso Eggplant Poke Bowls.

The perfect midweek vegetarian dinner or you can pre prepare for a week of healthy lunches! 

Ingredients (Bowl):

- 1 eggplant

- 1 sliced red capsicum

- 1 sliced cucumber

- 1 small handful cherry tomatoes

- 1 small handful of shredded purple cabbage

- ½ avocado

- 1 cup wild or brown rice

- 2tbsp miso paste

- 1tbs sesame oil

Ingredients (dressing)

- 1 Large handful coriander chopped finely

- 2tbs tamari or soy sauce

- 1 large lemon

- 1tbs sesame oil

- 1tbs grated ginger

- 1-2 cloves crushed garlic

- 2 red chillies chopped finely

- Salt and pepper

Method:

1. Preheat oven at 180 degrees

2. Extract the moisture from the eggplant. Cut into 1cm slices and cut criss cross shapes on the face of the eggplant. Lightly salt & leave on the bench to dry out for 20-30min. Then, pat moisture dry with paper towel

3. Oil both faces of the eggplant and roast for 15-20min, until skin is beginning to shrivel & the flesh is soft

4. Wisk together miso paste, sesame oil, salt and pepper to create the miso glaze

4. Generously cover the eggplant with miso glaze, roast for another 5-10min until golden

5. Mix all dressing ingredients into a jar and shake well

6. Arrange your veggies in a large bowl, pour over the dressing and serve with eggplant on top

7. Garnish with sesame seeds, salt & pepper

Enjoy! x

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