Spiced miso eggplant recipe - Better Homes & Gardens Australia

Ingredients

• 2 medium eggplants
• Sea-salt flakes and freshly ground black pepper, to season
• 1 Tbsp vegetable oil
• 1 Tbsp sesame oil
• 1 red onion, finely chopped
• 5cm piece ginger, finely chopped
• 2 long red chillies, finely chopped, seeds in
• 4 cloves garlic, finely sliced
• 1 Tbsp ground coriander
• 10 button mushrooms, sliced
• 400g can chopped tomatoes
• 100g miso paste
• 1 Tbsp fennel seeds
• 1 Tbsp toasted sesame seeds, plus extra, to serve
• 1/4 cup chopped coriander, plus leaves, to garnish
• 1 bunch bok choy, chopped
• Juice of 1 lime
• 5g dried Korean seaweed or Japanese nori, chopped or torn, to serve