Miso glazed eggplant soy free gluten free wheat free

Ingredients

• 2 tablespoons chickpea miso (I love meru miso)
• 2 tablespoons mirin
• 1 1/2 tablespoons coconut sugar
• 1 tablespoon filtered water
• 1 teaspoon sesame oil
• 6 baby eggplant, halved lengthways and scored
• 3 teaspoons filtered water
• 2 teaspoons rice wine vinegar
• 2 teaspoons coconut sugar
• 1 teaspoon Himalayan rock salt
• 1/2 Lebanese cucumber, finely diced
• 1/4 red onion, finely diced
• Steamed basmati rice, to serve

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