Organic Brown Rice Pouch

White Dashi Japanese Broth

Umami White Miso Paste

Organic Coconut Sugar

Black Sesame Oil

Ingredients

Instructions

1. Start by getting some water boiling in a bit for your rice or quinoa; use a whole pot of water for the rice or 2 cups water for the quinoa and simmer gently.
2. Once the rice is cooked, just strain, or if using quinoa, wait until water is absorbed then place lid on pot and allow to rest for 10 mins. In the meantime, preheat oven to 190 Celsius. Slice eggplant in half and score.
3. In a pan over high heat, add oil and add the eggplant skin down.
4. Cook until skin is brown. Turn the eggplant over and cover with a lid.
5. Cook until eggplant is dark and charred. Then place in oven on lined tray skin down until cooked through, approx 15 mins. Meanwhile mix miso, mirin, coconut sugar and sake in a bowl for your glaze.
6. Once eggplant is cooked, brush miso mix on top of each eggplant coating the surface and place back in the oven.
7. Sauté kale and snow peas with dashi, ginger and garlic. Add a splash of tamari once cooked.
8. Once eggplant is golden and bubbling, remove from the oven and sprinkle with sesame seeds. Add a splash of tamari to your rice or quinoa and then assemble your bowl.