This recipe is sweet, salty and full of umami miso glazed flavour! Topped with crispy chickpeas, this recipe is easy, appetising and full of gut friendly ingredients.

Ingredients:

1 large eggplant, cut into halves
2 ½ tbsp red miso paste
1 inch of fresh ginger, peeled and grated
1 tbsp agave nectar
3 tbsp hot water
1 tbsp sesame oil
1 tbsp rice wine vinegar
1 cup of chickpeas, soaked, rinsed, drained
½ tsp kosher salt
1 tsp olive oil
1 tbsp sesame seeds
2 cups coleslaw mix (optional)
Handful of shallots (optional)

Method:

1. Turn the oven to 220C fan bake. Place the miso, ginger, rice wine, agave, hot water and sesame oil into a mixing bowl and mix until a paste is formed.
2. Brush the miso paste sauce on the faces of the eggplants and allow them to marinate for 15 minutes. Then place on a tray with baking paper and cook for 30-35 minutes (depending on eggplant size). Rotate the sides halfway through.
3. Whilst the eggplant is baking, in a separate pan add chickpeas, salt and olive oil and cook on medium heat. Cook for 5-10 minutes stirring frequently until chickpeas are golden brown.
4. Serve eggplant on a bed of coleslaw/ or any greens. Top with the roasted crispy chickpeas.
5. Add sesame seeds and shallots for garnish and extra flavour (optional).
6. Enjoy!

Serves 2