Miso Eggplant with Coconut Rice
● ½ cup water
● 2 tbsp miso paste (white or dark)
● 1 tbsp tamari
● 2 tsp peanut oil
● ⅓ cup maple syrup
● 1 cup of rinsed basmati rice
● 200ml of coconut milk
● ¾ cup water
● 1 medium to large eggplant diced
● 1 bunch bok choy (optional to chop)
● 1 lebanese cucumber in ribbons
● Coriander to serve
● Sesame seeds to serve
● Chili to serve (optional)
● Spring onion (green tips) to serve
- Combine miso sauce ingredients into a bowl and set aside.
- Add eggplant to an oven proof dish. Drizzle with olive oil, add salt and place into the oven
at 180°C for 15 minutes until eggplant has softened.
- Once softened, pour miso sauce over eggplant, ensuring to coat well, and bake for an
additional 5 minutes.
- Whilst eggplant cooks, add rice, coconut milk and water to a medium sized pot and bring to boil.
- Once boiling, turn heat to low and cover for 15 minutes.
- Uncover and cook for another 5 minutes or until rice is fluffy and liquid is gone.
- Add olive oil to a small frypan and heat on medium.
- Add in bok choy and soy sauce, cooking for approximately 5 minutes until bok choy has softened.
- Serve rice, miso eggplant, bok choy together with fresh cucumber, spring onion, coriander, sesame seeds and chilli.
Prep time 15 minutes
Cooking time 25 minutes
Serves 2 people
Lydia Taylor is a current Nutrition Sciences student at Deakin University in Melbourne, Australia. She has a degree in Film and Television with Honours from Swinburne University and has been working within the digital space for over five years.
As one of many Australians suffering from a digestive disorder, Lydia is passionate about low FODMAP cooking and has shared her experience on Instagram. Lydia has also developed a Low FODMAP recipe eBook.
When Lydia isn’t in the kitchen developing recipes she spends time with her family and friends or curled up with a good book.