SUMMER RECIPE: MISO EGGPLANT & TOFU RICE PAPER ROLLS

These rice paper rolls are filled with miso glazed eggplant and tofu, crispy lettuce, spring onion and creamy avocado. They are fresh and light and make for the perfect summer meal. These rolls are a great dinner idea for the days where you want to soak up as much daylight as possible then throw together a quick, nutritious meal.

2 small eggplants
Cubed 300g firm tofu
Cubed 2 tbsp miso
2 tbsp sesame oil
2 tbsp tamari
2 tbsp maple syrup
2 tsp apple cider vinegar
2 tbsp sesame seeds
Rice paper sheets
1 gem lettuce, leaves removed
3 spring onions, finely chopped
1 avocado, sliced
Tamari, to serve

1. Preheat oven to 180 degrees, line a medium baking dish. Add cubed eggplant and tofu to the dish.

2. Add miso, sesame oil, tamari, maple syrup and apple cider vinegar to a small bowl. Whisk until smooth then pour over the eggplant and tofu. Use you hands to thoroughly mix ingredients together then sprinkle with sesame seeds. Bake for 25-30 minutes or until soft and caramelised. Remove from oven and allow to cool slightly.

3. Fill a shallow dish with hot water. Working in batches, dip a rice paper sheet into the water then place on a plate. Add a piece of lettuce, a heaped spoonful of miso eggplant and tofu, a sprinkle of spring onions and a piece of avocado.

4. Fold the left and right edges of the rice paper in, then starting from the bottom, roll up to cover the filling. Keep rolling firmly until sealed. Rice papers can become sticky, so you will need to work quickly.

5. Slice the rice paper rolls in half then serve with tamari or your favourite dipping sauce. Enjoy!

Notes