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Miso Glazed Eggplant with Tomato, Red Pepper & Corn Cauli Rice

Low Carb
Meal Planning
Plant Based
Weight Loss
Miso Glazed Eggplant with Tomato, Red Pepper & Corn Cauli Rice
Carbs 33g
Time 30
Calories 247
Serves 2 people
Veg Servings 1


  • 1 pouch Fullgreen Riced Cauliflower with Tomato, Red Pepper & Corn
  • 1 Medium Eggplant
  • 1⁄4 cup Miso paste
  • 1 tbsp Sugar
  • 2 tablespoons Rice Vinegar
  • Olive oil / Avocado oil
  • 1 tsp Sesame Oil
  • 1 tbspn Water


  1. 1 Cut the eggplant in four long slices and score the flesh with deep cuts (being careful not to cut all the way through). This so that miso glaze gets all down in there when broiling.
  2. 2 Pre-heat your broiler/grill on a medium-high heat.
  3. 3 Place the eggplant slices flesh side down on an oiled baking sheet and spray each slices with oil.
  4. 4 Broil for about 7-10 minutes or until the skin starts to wrinkle.
  5. 5 Make the miso glaze by whisking all ingredients together in a small bowl.
  6. 6 Flip the eggplant over and brush generously with the miso glaze - making sure it gets down in all the cuts you made.
  7. 7 Place it back under the grill and broil until the glaze starts to caramelize.
  8. 8 Microwave the Fullgreen Riced Cauliflower Rice and serve in a bowl, topped with the miso eggplant.


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