Macadamia Oil Roasted Veggie Bowl
Miso-glazed Eggplant Bowl with Crispy potato & sesame broccoli by Candy @nourishandflourishsyd
- Preheat oven to 180c
- Slice and roast potatoes with 1 tbsp macadamia oil and Italian Herb mix. Cook for 30min or until crispy. Add salt and pepper
- Cut egg plant into cubes and toss in miso paste until evenly covered and bake until eggplant is cooked, approximate 15min.
- Floret broccoli and stir-fried with remaining macadamia oil & sesame seeds
- Add all to a bowl or plate and serve with crackers