How good is it to know eggplant is FODMAP friendly!  Even better is this wonderful, yet simple, creation by @healthyluxe to tantalise the tastebuds.

Ingredients - 

2 medium eggplants

3 tbsp olive oil

Miso Sauce - 

2 medjool dates

1 tbsp olive oil

2-3 tbsp  Naked Extra Thick Coconut Amino sauce

100 grams white miso paste

2 tbsp lemon juice

1 tbsp mirin

To serve - 

2 tbsp furikake sesame seed mix

Handful fresh coriander

Method - 

1. Preheat oven to 180 Degrees C.

2. Cut eggplants in half (lengthways) and score eggplant flesh, in a diamond/criss cross shape.

3. Place skin side down on baking tray and brush generously with olive oil.

4. Bake eggplant for approximately 30-40 minutes, until very tender.

5. Meanwhile, combine all miso ingredients in a blender, blend until smooth.

6. Spread miso paste over the eggplant flesh and bake for a further 10 minutes or until miso is sizzling.

7. Sprinkle with furikake and fresh coriander.

Serves 4.