Miso glazed eggplant

Vegetarian
30 Min
very easy
4 People
Rating starstarstarstarstar
Nutty buckwheat tossed with a ginger and sesame dressing, miso glazed eggplant and fresh vegetable toppings.
1. Set oven to 200C.
 Cut eggplant into 3cm pieces. Combine miso paste with 1 tbsp sesame oil and toss with eggplant to coat. Season with pepper and roast in oven for 20 minutes until golden.

2. Place buckwheat and onion garnish in saucepan and cover with water. Bring to boil and cook for 10-12 minutes until just tender. Drain and rinse under cold water (see notes).

3. Ribbon cucumber using a vegetable peeler. Thinly slice avocado.
Toss cabbage with 1/2 tbsp sesame oil.

4. Peel and grate ginger. Place in a large mixing bowl with 1/2 tbsp vinegar, 1 tbsp soy sauce and 1 tbsp sesame oil. Toss drained buckwheat into dressing to coat. Set aside.

5. Divide buckwheat among plates or bowls. Top with eggplant and even amounts of toppings.

NOTES
When cooking your buckwheat, it is important to keep an eye on the timer and to rinse with cold water once cooking is complete to stop it from cooking further. As the grains are soft, if overcooked, it can become quite gluggy and unenjoyable.
Sprinkle dish with sesame seeds at the end if you have any in the pantry!
EGGPLANT, 1
MISO PASTE, 2 sachets
BUCKWHEAT, 1 packet (200g)
DRIED ONION GARNISH, 2 packets
CONTINENTAL CUCUMBER, 1
AVOCADOS, 2
SHREDDED RED CABBAGE, 1/2 bag (200g) *
GINGER, 30g *

FROM YPOUR PANTRY
pepper, soy sauce (or tamari), sesame oil, white wine vinegar