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Miso Eggplant & Cauliflower Rice

Topped with coriander and served steaming hot for a quick weeknight dinner
Difficulty Level: Moderate
Serves: 4


Canola oil, for frying
1 large eggplant, cut into bite size pieces
1 green capsicum, sliced
1 red capsicum, sliced
2 brown onions, sliced
3 cloves garlic, diced
1 cm knob of ginger, grated
1 medium cauliflower
1 ½ tablespoons red miso paste
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
Coriander leaves, for serving


  1. Fry onion in a saucepan on medium heat until browned. Stir in half of the soy sauce, vinegar and sugar and cook for 10mins. Set aside to cool
  2. For the rice, break the cauliflower into small florets and pulse in a blender until ‘rice’ consistency is achieved
  3. Cook the eggplant, capsicum, garlic and ginger in a wok on medium heat until softened. Stir the onion mixture in and cook for another 5mins
  4. Combine miso with soy sauce and 3 tbs of warm water. Mix into vegetables
  5. Cook the cauliflower in a saucepan on medium heat for 5mins until toasted.
  6. To serve, layer the vegetables on a bed of ‘rice’ and top with coriander