• 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

  • sesame seeds 

What you need to do:

  1. Slice eggplants into large pieces and finely sprinkle with some salt to draw out the bitterness and excess moisture

  2. Leave for 5 mins

  3. 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.

  4. Add the miso paste and curry powder

  5. Then add the rice wine or mirin (optional) and the honey

  6. Next add water & cook for approximately 10 mins or until the eggplant is soft but still has its shape

  7. Thinly slice some shallots and stir through

  8. Serve on a plate and sprinkle with sesame seeds

Nutritional Benefits


  • 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!