Miso eggplant, hummus and carrot

Prep time: 15 min | Cook time: 30 min | Serves 4

Ingredients

1/2 cup of Taoca hydrated tapioca flour per crepe

Eggplant

1 large eggplant (~420 g), sliced about 1 cm thick

1 tbsp olive oil

Miso sauce

1/3 cup white miso paste

3 tbsp water

3 tsp finely grated ginger

2 tsp toasted sesame oil

1 tsp tamari sauce

1 tsp white vinegar

2 tsp sesame seeds

To serve

Hummus

Carrot, peeled into ribbons

Pea shoots or sprouts

Edamame

Instructions

1. Eggplant: Heat up a skillet on medium heat, drizzle olive oil and cook eggplant slices for about 20 min, flipping it regularly until soft and browned. Meanwhile, prepare the miso by whisking all ingredients in a small bowl. 

2. To cook the tapioca crepe: Once the pumpkin and broccoli are ready, sieve the Taoca hydrated tapioca flour directly over a 24 cm skillet trying to achieve a consistent thickness throughout particularly around the borders (we recommend doing it in your sink or on your benchtop to minimise mess.) Place the skillet over medium heat and cook the crepe for 1-2 minutes, or until the edges detach from pan and underneath is steaming. Turn off the heat.

3. To assemble (while the crepe is still hot): Spread the hummus, place the eggplant slices and add the miso sauce. Add the carrots, sprouts and edamame. Fold the crepe in half and gently press. It is ready to serve!