/ miso butter eggplant bowls

GF, V, DF SERVES 4

Because everything tastes better in a bowl… or is that just me?

There’s something about eating from a bowl that just makes food feel more nourishing and somehow more delicious.

This umami-rich bowl is no exception, being full of flavour & functional nourishment.

You’ll find rice simmered in gut-loving bone broth, rich in vitamins and minerals to soothe and support your digestive system. It’s topped with teriyaki-style minced meat for a hearty source of protein, and sautéed greens for fibre - again, great for the gut.

But the real star? Caramelised eggplant grilled in a silky miso butter that melts into every bite. Must I say more?

Oh, and to top it all off, it’s finished with a spoonful of fermented kimchi for your daily dose of probiotics!

---

INGREDIENTS

• 2/3 cup jasmine or short grain brown rice

• 1 1/4 cup beef bone broth  

• 2 small eggplant, scored 

• 1 tbsp white miso paste

• 1 tbsp butter, melted 

• 1 tbsp maple syrup

• 500g beef mince

• 3 garlic cloves, minced

• 2cm ginger, grated

• 3 tbsp teryaki coconut aminos (brand: Niulife)

• 1 tbsp olive oil 

• 1 cup green beans, trimmed

• 1 zuchinni, diced 

• 1 bunch brocollini 

  Toppings

• Toasted sesame seeds

• Spring onions, sliceD

• Pickled ginger or kimchi

• Chilli 

RECIPE

1. Cook the rice
Rinse the rice until water runs clear. Add to a pot with bone broth and a pinch of salt. Bring to a boil, then cover and simmer on low for 12–15 mins or until liquid is absorbed. Let sit, covered, for 5 mins before fluffing with a fork.

2. Prepare the eggplant
Preheat oven to 180°C (fan forced).
halve the effplants then score the cut surface of eggplant diagonally. Work in one direction first and then the other, creating a crisscross pattern on the flesh.
Place eggplant in the oven, flesh faced down on the tray and cook for 15 minutes. 

3. Glaze the eggplant 
Whisk miso, melted butter, and maple syrup in a small bowl. Take  eggplant out of the oven, flip so the cut surface is facing up, and drizzle miso butter over eggplant. Bake for another 15 minutes, or you can grill under the broiler for a charred finish.

3. Stir fry the Greens 
Heat olive oil in a pan. add half of the galic and ginger and cook till fragrant. Add zuchini and broccolini and cook till almost charred. Add green beans and cook for another 7 minutes. Make sure the greens are still crunchy!

3. Cook the mince
Heat olive oil in a pan. Add the rest of the garlic and ginger. Add mince and cook until almost browned, then add in the greens. Stir in coconut aminos.  Simmer for a few minutes until slightly sticky.

4. Assemble your bowl
Spoon rice into bowls, top with miso eggplant, teriyaki mix, & kimchi. Sprinkle with sesame seeds, spring onions to finsih!

NOTES

*STORAGE*
Meal prep friendly — divide into containers and store in the fridge for up to one week.

*QUANTITIES*
This recipe serves 4.

---