Miso roasted eggplant with tofu

Preheat oven to 200°C. Line a baking tray with baking paper. Using a sharp knife, score the cut-side of the eggplants in a diamond pattern (don’t cut all the way through). Place cut side up on the tray.

Combine miso paste, 1 tablespoon lemon juice and 1 teaspoon of the soy in a small bowl. Spoon over the eggplant. Spray twice with oil. Roast for 30 minutes or until tender.

Combine the sweet chilli and remaining soy on a plate. Five minutes before eggplant is cooked, cut the tofu into 8, 1/2cm-thick slices. Coat tofu slices in cornflour then dip in chilli soy mixture, turning to coat. Heat a large non-stick frying pan over medium heat. Add tofu to the hot pan, spray with oil, cook 2-3 minutes each side. Remove to a plate and cover to keep warm. Add broccoli to the hot pan, spray with oil, sauté for 1 minute, turning until tender. Arrange broccoli between serving plates. Top with eggplant, tofu and sesame seeds.

TIP: The roasted eggplant, cooked tofu and broccoli will keep in separate containers for 1-2 days in the fridge. Warm the eggplant and tofu in the oven and microwave the broccoli.