MISO ROASTED EGGPLANT WITH CHARGRILLED BEEF

PREPARATION TIME: 10 MINS COOKING TIME: 30 MINS SERVES 2 (AS A MAIN) 1/2 large eggplant, cut in 2 wedges 2 tsp miso paste or

gluten-free miso paste

Olive oil cooking spray

60g (1/4 cup) SunRice Doongara

Clever Low GI White Rice

2 x 125g pieces beef fillet steak Freshly ground black pepper

1 tsp extra virgin olive oil

1bunch gai lum, trimmed,

washed, chopped

2 cloves garlic, crushed

1 red capsicum, cut into chunks

1 Preheat oven to 200°C (fan-forced). Line a shallow roasting pan with baking paper. Place eggplant in pan and brush miso over cut sides. Spray with oil and cook for 20-25 minutes or until eggplant is tender. Cover with foil if eggplant starts to burn. 2 Meanwhile, cook the rice according to pack instructions. Drain well and set aside.

3 Preheat the chargrill on medium-high. Season steak with pepper and spray with oil. Add to the grill and cook for 2 minutes each side, for medium, or until cooked to your liking. Transfer to a plate and cover loosely with foil. 4 Heat oil in a large non-stick wok on high. Add gai lum, garlic and capsicum. Stir-fry for 2-3 minutes or until tender. Add rice and toss to heat through.

5 Serve steak with eggplant and the rice mixture.

COOK’S TIPS

Replace the gai lum with baby bok choy and the beef with lamb leg steaks or pork loin medallions.