Name: Colin Fassnidge’s spiced miso eggplant will convert even the biggest meat-lovers
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 4-6
Ingredients: 2 medium eggplants; Sea-salt flakes and freshly ground black pepper, to season; 1 Tbsp vegetable oil; 1 Tbsp sesame oil; 1 red onion, finely chopped; 5cm piece ginger, finely chopped; 2 long red chillies, finely chopped, seeds in; 4 cloves garlic, finely sliced; 1 Tbsp ground coriander; 10 button mushrooms, sliced; 400g can chopped tomatoes; 100g miso paste; 1 Tbsp fennel seeds; 1 Tbsp toasted sesame seeds, plus extra, to serve; 1/4 cup chopped coriander, plus leaves, to garnish; 1 bunch bok choy, chopped; Juice of 1 lime; 5g dried Korean seaweed or Japanese nori, chopped or torn, to serve

Colin Fassnidge’s spiced miso eggplant will convert even the biggest meat-lovers

Make it a vegie main or a substantial side.

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Serves 4-6

Prep

25M

Cook

Total

1H 25M

Colin Fassnidge isn’t known for his vegetarian cooking. The Irish-born chef is a self-proclaimed meat lover. But this spiced miso eggplant is so flavourful and satisfying, even he admits it could replace your usual meat-heavy dinner rotation.

The secret? A rich, umami-loaded sauce that caramelises beautifully in the oven.

Colin’s spiced miso eggplant

Ingredients

2 medium eggplants

Sea-salt flakes and freshly ground black pepper, to season

1 Tbsp vegetable oil

1 Tbsp sesame oil

1 red onion, finely chopped

5cm piece ginger, finely chopped

2 long red chillies, finely chopped, seeds in

4 cloves garlic, finely sliced

1 Tbsp ground coriander

10 button mushrooms, sliced

400g can chopped tomatoes

100g miso paste

1 Tbsp fennel seeds

1 Tbsp toasted sesame seeds, plus extra, to serve

1/4 cup chopped coriander, plus leaves, to garnish

1 bunch bok choy, chopped

Juice of 1 lime

5g dried Korean seaweed or Japanese nori, chopped or torn, to serve

Method

Step 1

Preheat oven to 200°C/180°C fan-forced. Cut eggplants in half lengthways. With a small sharp knife, score flesh into diamond shapes. Sprinkle with salt and pepper. Set aside for 10 minutes.

Step 2

Heat vegetable oil in a large frying pan on medium heat. Cook eggplant for 4 minutes each side until golden. Transfer eggplant to a baking paper-lined oven tray. Roast for 15 minutes until tender. Remove any excess oil with paper towel. With back of a spoon, slightly indent eggplant surface for sauce to sit in.

Step 3

Meanwhile, heat sesame oil in a large frying pan on medium heat. Add onion, ginger, chilli, garlic, ground coriander and mushrooms. Cook, stirring for about 15-20 minutes, or until tender. Add tomato, miso and fennel seeds. Cook, stirring occasionally for about 10 minutes or until thickened. Stir in sesame seeds and coriander.

Step 4

Spoon mixture into eggplant. Roast for 20 minutes. Meanwhile, blanch bok choy. Squeeze juice over eggplant. Top with bok choy, extra sesame, coriander and seaweed.

picture of four slices of eggplant cooked with miso sauce and asian greens on top. One blue plate with flowers around the edge

What to serve miso eggplant with

Serve this as a hearty vegetarian main piled over steamed rice or fluffy quinoa. Or pair it with grilled chicken or fish for a substantial side that instantly levels up any dinner plate.

Colin Fassnidge Chef

Colin brings his signature cheeky Irish flair to Better Homes and Gardens, joining the top-rating lifestyle program during its 30th anniversary year and becoming the latest ingredient in Australia’s favourite Friday night tradition.