Miso Bowl with Eggplant Kick: This recipe is a delicious and easy version of a Buddha Bowl with tofu and eggplant.
Preheat oven to 200 °C degrees convection.
For the marinade, mix soy sauce, maple syrup, miso paste, salt, pepper and turmeric, dilute with a little water and season to taste.
Cut eggplant in half lengthwise and cut a grid pattern into it. Coat generously with the marinade.
Dice the tofu and roll in the rest of the marinade. Put the eggplant in the oven with the lattice pattern facing up, 20 minutes after that also put the tofu in the oven and bake for another 20 minutes.
Cook the morels and cut the remaining vegetables. For the cucumbers and carrots, a spiral slicer is best for this. Add the morels to the bowl as a base. Arrange the cucumbers, carrots, eggplant, tofu and mango nicely on top.
Top with sushi ginger, sesame seeds and tahini.
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