If you think that vegetarian and gluten-free foods are boring, think again. This miso eggplant recipe is a universal crowd-pleaser - it's dietary-requirement friendly and happens to be absolutely delicious. Try it and you'll see what we mean.

Serves 2

Gluten free | Dairy Free | Vegetarian

Ingredients:

1 medium (350g) eggplant, sliced in half and scored about 1cm apart

extra virgin olive oil

2 tablespoons pepitas

2 tablespoons sesame seeds

2 teaspoons tamari or gluten free soy

2 asian shallots, finely sliced

1 cup cooked brown rice

1 medium (200g) zucchini, grated

1 small head (230g) broccoli, grated, stalk included

2 tablespoons finely chopped nori or furikake (Japanese seasoning*)

4 free range eggs, whisked

Miso glaze:

2 teaspoons white miso paste

2 teaspoons honey or maple for vegan

1 tablespoon extra virgin olive oil

• Heat oven to 180C and line a baking tray with greaseproof paper. Generously pour some olive oil over the paper, then rub the cut side of the eggplant into the oil and onto the skin. Place in the oven to cook (cut side down on tray) for 45 minutes. Whisk together ingredients for miso glaze in a small bowl and set aside. Whilst eggplant is cooking make the tamari seeds by heating a frypan on medium heat. Add a touch of oil just to coat the pan, then add pepitas and sesame seeds and tamari, toss and cook for approximately 8-10 minutes, stirring frequently so they don't burn. Transfer to a plate and set aside to cool.
• Wipe the pan clean and when eggplant is done add another drop of olive oil to pan to coat, followed by the spring onions, brown rice, grated broccoli and zucchini and cook, tossing frequently for 5 minutes. Transfer to a bowl, cover and set aside. Remove eggplant from oven, flip so the scored side is facing upward and spread the miso glaze evenly over each piece. Heat the oven grill, place the eggplant under the grill and cook a further 10 minutes to caramelise the miso.
• Whilst the eggplant is under the grill, cook the eggs as an omelette in the pan, divide and once all the ingredients are ready, serve topped with the tamari seeds.

*You can buy furikake at Asian supermarkets.

Author and creator Jacqueline is an Accredited Nutritionist (Adv Dip Nut Med, Cert Paed Nutrition, Cert 3 / Cert 4 Fitness, B Bus, B Arts) specialising in family, early childhood nutrition, gut health and functional food. She writes for several media publications and hosts regular TV segments on nutrition and health.

Jacqueline is the co-founder and nutrition director of a start up baby food company, Bondi Bubs, and in 2016 published her first book “Seasons to Share” (Murdoch). Jacqueline takes a practical, evidence based approach to delivering information and ideas and works closely with many organisations as media spokesperson and ambassador including Woolworths, Remedy Drinks and Eimele.

She has 2 kids – Jet and Elke – and outside her working hours you’ll find Jacq with her family in the surf, on the beach, or out and about in nature. 

You can see more of Jacqueline's recipes right here on RUSSH:

• Three smoothies to wake up to
• Your essential recipe for home-baked granola
• Your new staple recipe: A gut-loving Japanese pancake
• Apple and haloumi salad