This miso eggplant recipe will help keep your gut happy

Miso Eggplant, Jacqueline Alwill, fermented foods, healthy gut, recipes

When people (insert ‘nutritionists’) say the word ‘fermented’ it doesn’t really conjure up desirable comfort foods for people. Yet, fermented foods are some of the most delicious and depending on how you use them can be anything from a simple addition to amp up the nutrition on your plate or be the focal flavour of the dish.

As a nutritionist, I’ll encourage clients to incorporate fermented foods to improve and support gut health and immunity. These foods can do so because through the fermentation process they produce beautiful bacteria best known to us as probiotics. And probiotics feed the gut flora so it can flourish and absorb nutrients from our foods. Just like we give water and manure to the plants in our garden to help them grow, probiotics and fermented foods do so for our gut.

Fermented foods can include kimchi, sauerkraut and other fermented vegetables (you can find these on supermarket shelves as they’ve been around for centuries), fermented tea such as kombucha, miso (fermented soybean) and yoghurt (natural, no sugar added, preservative and additive free of course).

With that in mind, I devised this miso eggplant recipe. Miso eggplant (or Dengaku Eggplant) is absolutely insane accompanied by any vegetables, soba noodles, seared tempeh, tofu or a good quality piece of grass fed beef. Should there be any leftover (often an unlikely case) it’s yum the next day popped into a salad too.

Miso Eggplant

Serves 4 as a side
GF : DF : SF : V : VG : PALEO

Ingredients:

2 large eggplants
2 tablespoons olive oil
pinch sea salt
Sesame seed to serve

Miso Dressing:

2 tablespoons white miso paste
1 tablespoon maple syrup or rice malt syrup
3 tablespoons mirin
2 tablespoons water

Method

  1. Heat the oven to 200ºC and line a baking tray with greaseproof paper. Place eggplant on a tray and toss the  in the olive oil and season with a little salt. Roast for 20 minutes or until slightly golden.
  2. Whilst eggplant is cooking whisk together miso ingredients, then pour over the roasted eggplant and toss well. Continue to roast for a further 10 minutes, during this time the miso should caramelise beautifully.
  3. Once the eggplant is cooked, transfer to a serving plate, sprinkle with sesame seeds and serve.
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Jacqueline Alwill
Jacqueline Alwill is a qualified nutritionist, personal trainer and mother. Jacqueline believes that living optimally is about finding the balance on a physical, emotional, mental and spiritual level, loving your body and feeling well nourished. Jacqueline has always loved food, it started young and the passion hasn’t dimmed. She wanted to teach people to have a similar love for their health and nutrition, which is where The Brown Paper Bag has grown from. Jacqueline's company, The Brown Paper Bag originated from a simple concept: sharing nutritious food. A little bundle of wholefood goodness waiting for you in a Brown Paper Bag, at home or as you leave her nutrition practice because good health and good food is about sharing it with those around you. Brown Paper Bag is now one of the most in demand Sydney wholefoods catering services with the who’s who of the corporate, fashion and media industry. But the sharing doesn’t just stop there, Jacqueline has a regular health blog on RUSSH magazine and regularly provides her nutritional opinion on news such as The Project, Sky Business, Dolly Magazineetc. Jacqueline is currently busy working on her ambassador roles with the Bioglan Superfoods Program and five:am, healthy breakfast range assisting with nutritional info, recipes and expert opinion. Away from the kitchen, Jacqueline is an avid runner and a bit of a marathon junkie.