Step 1

Preheat the oven to 180C and line a baking tray with baking paper. Dice the eggplant and lay it out on the baking tray. Spray or drizzle with 1 tbs of olive oil. Prepare the miso sauce by mixing all the ingredients together in a small bowl. Drizzle over the eggplant. Place the eggplant into the oven and cook for 20 minutes or until soft and lightly browned.

Step 2

Rinse the rice and cook according to package directions.

Step 3

Heat the rest of the olive oil in a frying pan on medium heat and add greens. Saute until bright green.

Step 4

Divide cooked eggplant equally into 2 bowls, adding the greens, rice and sliced avocado to each. Sprinkle with sesame seeds and chilli flakes to serve.