2x large eggplants
1 tbsp. Miso paste (from any supermarket in the Asian section)
1 tsp. curry powder
2 tbsp. rice wine or mirin (optional)
½ cup water
1 tsp. honey
sprinkle of salt
1x shallot bunch
What you need to do:
Slice eggplants into large pieces and finely sprinkle with some salt to draw out the bitterness and excess moisture
Leave for 5 mins
Throw eggplant in a hot pan (no oil, as eggplant soaks up any liquid) and stir. If it starts sticking, add a little bit of water.
Add the miso paste and curry powder
Then add the rice wine or mirin (optional) and the honey
Next add water & cook for approximately 10 mins or until the eggplant is soft but still has its shape
Thinly slice some shallots and stir through
Serve on a plate and sprinkle with sesame seeds
Eggplants contain anthocyanin’s (flavonoid – antioxidant properties), which provide the their rich purple colour and fight oxidation (stress) in the body at a cellular level.
Eggplants are rich in fibre, providing 2.5g per cup
Miso is a live, fermented food, providing the gut with a variety of beneficial bacteria!