Eggplant bruschetta

Eggplant 

Tumeric

Olive oil

Salt and pepper

Capsicum (red + yellow) diced

Avocado cut into small cubes

Tomato chilli pesto

Miso sauce.

To make the miso sauce I used 2 tsp miso paste, 3 tsp liquid aminos,1/4 tsp garlic powder 3 tsp water)

Slice eggplant length ways. Sprinkle with salt to draw out moisture while you chop your capsicum and avocado. 

Pat eggplant dry with paper towels and heat a little olive oil in a pan. Sprinkle pepper and Tumeric on each side of the aggplant and fry until the edges are nicely golden and the center is slightly softened.

Once cooked, transfer egg plant to  paper towel and cook capsicum off in the fry pan. Add in the miso mixture and fry for about 2 minutes. Be careful not to overcook. You don’t want soggy veggies! 

Place egg plant on a plate. Smear pesto on top. Topped with cooked veggies and finish with slices of avocado.

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