Miso Eggplant with Pickled Ginger, Tzaziki & Sesame

Trust me, if your gut is happy, you will be too and I mean that quite literally. The Gut Brain Connection is so intense, imbalances in your belly can increase anxiety, stress and depression. Here's a yummy umami packed recipe with plenty of fermented goodness & veggie wholesomeness. Have it as a side or own its own with some quinoa. It's slow baked (make extra and keep it in the fridge), you can buy the pickled veg and pretty much just put it together when you want. Enjoy!

Here’s what you’ll need:

Time: Prep 5 minutes | Cooking 30 minutes
Serves: 2

Ingredients
Eggplants
5 eggplants, split lengthwise
2 tablespoons olive oil
1 tablespoon miso
Black pepper

To serve
Tazikiti with dill
Pickled ginger
Pickled cucumber
Toasted sesame seeds
Rocket
Olive oil

Combine the olive oil, miso and black pepper together and coat the aubergines with it. Line a baking tray and roast aubergine skin side down for about 30 minutes till the flesh is soft. Remove and serve with Tzaziki, pickled ginger & cucumber, toasted sesame seeds, rocket & a drizzle of olive oil.