Miso Eggplant with Coconut Rice


Miso sauce
● ½ cup water
● 2 tbsp miso paste (white or dark)
● 1 tbsp tamari
● 2 tsp peanut oil
● ⅓ cup maple syrup
Coconut Rice
● 1 cup of rinsed basmati rice
● 200ml of coconut milk
● ¾ cup water
Bowl Ingredients
● 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


  1. Combine miso sauce ingredients into a bowl and set aside.
  2. 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.
  3. Once softened, pour miso sauce over eggplant, ensuring to coat well, and bake for an
    additional 5 minutes.
  4. Whilst eggplant cooks, add rice, coconut milk and water to a medium sized pot and bring to boil.
  5. Once boiling, turn heat to low and cover for 15 minutes.
  6. Uncover and cook for another 5 minutes or until rice is fluffy and liquid is gone.
  7. Add olive oil to a small frypan and heat on medium.
  8. Add in bok choy and soy sauce, cooking for approximately 5 minutes until bok choy has softened.
  9. 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 - Low FODMAP Cooking

Lydia Taylor

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.  

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