Miso Glazed Eggplant Bowl with Kefir Dressing

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Kcal: 420

P: 18

F: 14

C: 60

Fiber: 14

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Eggplant: 200g (1 medium, sliced lengthwise), Brown rice (cooked): 100g (1/2 cup), Edamame (shelled): 75g (1/2 cup), Carrots: 75g (3/4 cup, julienned), Cucumber: 75g (3/4 cup, sliced), Radishes: 50g (1/2 cup, thinly sliced), Kefir (plain): 60ml (1/4 cup), White miso paste: 15g (1 tbsp), Maple syrup: 5g (1 tsp), Rice vinegar: 10ml (2 tsp), Sesame oil: 10ml (2 tsp), Ginger: 5g (1 tsp, grated), Garlic: 3g (1 clove, minced), Sesame seeds: 5g (1 tsp), Green onions: 10g (1 tbsp, chopped), Black pepper: to taste

Nutritional info:

Meal Type: lunch

Dietary Suitable for: Vegetarian (excludes meat, may include dairy and eggs)

Cooking Time Minutes: 260

Suitable for Menopausal Status: Peri-menopausal

Recipe Instructions

1. Prepare eggplant: Score 200g eggplant flesh in a diamond pattern. 2. Make miso glaze: Mix 10g white miso paste, 5g maple syrup, 5ml sesame oil, 3g minced garlic, and 5g grated ginger. 3. Roast eggplant: Brush eggplant with miso glaze. Roast at 200Â°C (400Â°F) for 25-30 minutes until tender and caramelized. 4. Make kefir dressing: Whisk together 60ml kefir, 5g white miso paste, 10ml rice vinegar, 5ml sesame oil, and black pepper. 5. Assemble bowl: Place 100g cooked brown rice as base, arrange roasted eggplant, 75g edamame, 75g julienned carrots, 75g sliced cucumber, and 50g sliced radishes in sections. 6. Finish: Drizzle with kefir dressing and sprinkle with 5g sesame seeds and 10g chopped green onions.

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