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Grilled eggplant with macadamia miso

Grilled eggplant with macadamia miso

Traditionally a Japanese dish, this version works deliciously well with the addition of crunchy macadamias to complement the lovely soft texture of roasted eggplant.


½ cup macadamias

2 tablespoons white miso paste

1 tablespoon ginger, grated

2 tablespoons coconut sugar

1 tablespoon rice wine vinegar

2 medium sized eggplant, halved and scored in a crisscross pattern

2 tablespoons oil

¼ cup macadamias, chopped and roasted

1 tablespoon black sesame seeds

Spring onions, chopped, to decorate (optional)

Preheat the oven to 180°C. Place the macadamias, miso, ginger, coconut sugar and rice wine vinegar in the bowl of a food processor and process until smooth.
Brush the cut side of the eggplant with a little oil and place on the baking tray, cut side down. Cook for 15-20 minutes, until almost completely soft and the underside is golden. 

Remove from the oven and carefully turn each eggplant half over. Spread each one evenly with the miso mix and return to the oven for 8-10 minutes, until the eggplants are soft and the miso mix golden.

Serve immediately sprinkled with combined roasted macadamias and black sesame seeds. Scatter with spring onion if desired.
Categories: savoury

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