Name: Walnut and miso filled eggplant with radish salad
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 4 lebanese eggplants (370g); 2 tablespoon olive oil; 1/2 cup (60g) finely chopped walnuts; 1/2 cup (85g) cooked brown basmati rice; 2 green onions (scallions), sliced thinly; 1 clove garlic, crushed; 1 tablespoon white miso paste; 2 teaspoon light soy sauce; 2 teaspoon mirin; Radish salad; 2 lebanese cucumbers (260g), sliced thinly lengthways; 250 gram red radishes, trimmed, sliced thinly; 2 tablespoon green onions (scallions), sliced thinly lengthways; 2 tablespoon rice vinegar; 2 teaspoon light soy sauce; 1/4 teaspoon sesame oil

Walnut and miso filled eggplant with radish salad

Nourish yourself with this wholesome and delicious walnut and miso filled eggplant with radish salad. A perfectly balanced vegetarian dish full of goodness.

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Serves 4

Prep

15M

Cook

35M

Total

50M

Ingredients

4 lebanese eggplants (370g)

2 tablespoon olive oil

1/2 cup (60g) finely chopped walnuts

1/2 cup (85g) cooked brown basmati rice

2 green onions (scallions), sliced thinly

1 clove garlic, crushed

1 tablespoon white miso paste

2 teaspoon light soy sauce

2 teaspoon mirin

Radish salad

2 lebanese cucumbers (260g), sliced thinly lengthways

250 gram red radishes, trimmed, sliced thinly

2 tablespoon green onions (scallions), sliced thinly lengthways

2 tablespoon rice vinegar

2 teaspoon light soy sauce

1/4 teaspoon sesame oil

Method

1.Preheat oven to 180°C. Line an oven tray with baking paper.

2.Cut eggplants in half lengthways. Score a 5mm border with a small knife. Spoon out flesh leaving a shell. Coarsely chop flesh. Place eggplant shells on tray.

3.Heat oil in a non-stick large frying pan over high heat; cook chopped eggplant, walnuts, rice, green onion and garlic, stirring, for 5 minutes or until eggplant is tender. Add miso, sauce and mirin; cook, stirring, for 30 seconds or until eggplant is coated. Spoon mixture into eggplant shells.

4.Roast filled eggplant for 25 minutes or until golden and tender.

5.Meanwhile make radish salad: Place ingredients in a medium bowl; toss gently to combine.

6.Serve filled eggplant topped with radish salad.

You can fill eggplants ahead of time; store, covered in the refrigerator until required. Roast just before serving.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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