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Miso Lentil & Mushroom Stuffed Eggplant (Gluten-Free)

Eggplant goes very well with Miso. In the creaminess of melting eggplant and softly boiled lentils, there is also a meat-like texture due to Shimeji mushrooms. It has a gentle taste, but is a satisfying dish. For vegan/plant-based diet, replace the cheese with plant-based cheese.

2 serves


1 Large Eggplant

1/2 Onion - chopped

250-300g Mushroom (Mushroom, Shiitake & Shimeji) - remove root and sliced or tear into pieces

Cooked lentil - 1/2 cup Lentil cooked with the package instruction and mashed or to have creamy texture add a little bit more water.

1 Tablespoon Carwari Organic Mirin

1 teaspoon Carwari Organic Extra Virgin Sesame Oil for pan frying the vegetables

6 Tablespoons Soy Milk

A pinch of salt

Cheese for topping

Fresh herbs to garnish


  1. Preheat oven to 200 degrees. Line a baking tray with baking paper.

  2. Cut the eggplant in half lengthwise. With a utility knife cut a 1cm thick border around the edge of each eggplant half. Score within the border in a diamond pattern. Scoop out the flesh. Chop the eggplant flesh.

  3. Place the eggplant shells on a baking tray, sprinkle with sea salt and bake for 20 minutes.

  4. Heat oil in a frying pan over medium heat. Add onion and cook for a few minutes.

  5. Add eggplant flesh and mushrooms, cooking sake, mirin, miso and soy milk and cook for 5 minutes or until eggplant becomes soft.

  6. Add cooked lentils and cook for a couple minutes. Add seasoning with salt/mirin to taste. Take the mixture off from the heat.

  7. Once the eggplant shells have been in the oven for 20 minutes take them out from the oven. Reduce the oven temperature to 170 degrees.

  8. Stuff each eggplant shell with the mixture. Add cheese (or vegan cheese) and bake for another 10 minutes. Garnish with fresh herbs.


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