The organic gardens at Byron Yoga Retreat Centre currently have an abundance of eggplants. This recipe is a wonderful side dish or for a light diner serve with a fresh green salad or steamed greens and rice.


  • 6 Japanese eggplants
  • Olive oil


  • Slice eggplants in half, cutting longways
  • Score with knife
  • Place on baking tray with generous amount of olive oil drizzled over eggplants
  • Bake in a medium oven for 30 – 40 minutes

Sauce Ingredients:

  • 100ml water
  • 100g of organic chickpea miso (use half this amount if using regular soy miso)
  • 1 tbs apple cider vinegar
  • 1 tbs coconut sugar

Sauce Method:

  • Put all ingredients in a small saucepan and whisk together over a low heat


  • Serve roast eggplants drizzled in miso sauce
  • Garnish with a sprinkle of sesame seeds
  • Enjoy