Miso Salmon & Eggplant Rice Bowl
Ingredients
1x Large eggplant
2x Bunches of broccolini
1 small knob of ginger, grated or finely chopped
150g salmon or tofu per person
Small packet coleslaw mix (or fresh chopped cabbage etc)
Handful of fresh coriander
Miso Sauce
2-3 tbsp miso paste
2-3 tbsp rice wine vinegar
2-3 tbsp sesame oil
1 tbsp soy sauce
Method
Pre-heat oven to 200 degrees celcius
Chop broccolini and eggplant. Mix miso sauce ingredients in a bowl.
Pour and mix the miso sauce over the eggplant.
Toss broccolini with ginger, a dash of extra virgin olive oil, and chilli flakes if desired.
Cook tofu (if using), broccolini, and eggplant for 20 minutes until the eggplant is gooey and broccolini is well cooked. Add salmon in the final 10 minutes.
Meanwhile, cook rice according to packet instructions (P.S. traditional Japanese sushi rice is low GI!), or use Soba Noodles.
Assemble everything in your nourish bowl with coleslaw, coriander, and a drizzle of chilli oil if desired.
