Walnut and Miso Filled Eggplant with Radish Salad

Ingredients

• 4 lebanese eggplants (370g)
• 2 tablespoon olive oil
• 1/2 cup (60g) finely chopped walnuts
• 1/2 cup (85g) cooked brown basmati rice
• 2 green onions (scallions), sliced thinly
• 1 clove garlic, crushed
• 1 tablespoon white miso paste
• 2 teaspoon light soy sauce
• 2 teaspoon mirin
• Radish salad
• 2 lebanese cucumbers (260g), sliced thinly lengthways
• 250 gram red radishes, trimmed, sliced thinly
• 2 tablespoon green onions (scallions), sliced thinly lengthways
• 2 tablespoon rice vinegar
• 1/4 teaspoon sesame oil