Miso Glazed Eggplant with CousCous Salad

Ingredients:

• For Miso-glazed Eggplant:

• 2x Eggplant, sliced in half lengthways

For Couscous:

• 1 cup of CousCous

• 1 cup of boiling water

• 1/2 cucumber, sliced

• 1/2 punnet of cherry tomatoes

• 1/4 cup of packet rocket

• 1/8 cup of pomegranate jewels

• 1 tbsp of black sesame seeds (optional)

• 2 tbsp of olive oil

• Salt to taste

Glaze:

• 2 tbsp of soy sauce

• 2 tbsp of miso paste

• 1 tbsp of sesame oil

• 1 tbsp of granulated sugar

• 1 tbsp of white sesame seeds

Directions:

1. Preheat oven to 200 degrees C. Line a baking tray with parchment paper and set aside.

2. Slice eggplants in half, lengthways. Score the inside flesh of each eggplant with a knife in a “criss cross” pattern.

3. Prepare miso glaze by adding all ingredients to a mixing bowl and mix well.

4. Place the eggplants with the skin facing up and flesh face down. Bake for 20 minutes on one side (or until skin has started to become soft and brown). Flip over and cook for another 10 minutes. Remove from the oven and brush each eggplant (flesh side up) with the glaze. Save remaining sauce for salad. Place the eggplants back in the oven on the top shelf for another 3-4 minutes (or until sauce starts to bubble).

5. Meanwhile, place Couscous and boiling water into a large mixing bowl. Once the water has absorbed, dress with olive oil and a pinch of salt.

6. Prepare salad ingredients and add them to the bowl of Couscous. Add remaining “glaze” ingredients to the salad and mix well.

7. Once eggplants are ready, serve hot and enjoy with a side of salad.