Miso Eggplant Poke Bowls


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


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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