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Miso Glazed Eggplant Tacos with Spiced Guac and Pistachio Crunch - Cook & Nelson

Miso Glazed Eggplant Tacos with Spiced Guac and Pistachio Crunch

These bold yet basic tacos give you creamy and crunch, spicy and sweet, that blends into a wrapped miso parcel with an exotic nuttiness to boot. Pairs brilliantly with NON3 Toasted Cinnamon & Yuzu.

Makes: 4
Takes: 25 minutes

Marinated cucumbers

  • 4 baby for 2 medium Lebanese cucumbers
  • 1 tsp salt-1/4 juice lime
  • 1 tbsp mirin-1 tbsp chili flakes
  • 1 tbsp teriyaki sauce
  • Eggplant (Nasu Dengaku)
  • 2 tbsp red miso
  • 2 tbsp mirin
  • 1 tbsp rice wine vinegar
  • 2 tbsp shaoshing wine
  • 1 tbsp brown sugar
  • 1 tbsp ketchup manis
  • 1/2 large eggplant, cut into thick hot chips
  • 1 tbsp sesame oil

Edamame Guacamole

  • 1 cup shelled edamame
  • 1/4 cup pistachios
  • 1 avocado
  • 2 tbsp olive oil
  • 1 tbsp mirin
  • 1/4 lime, juiced
  • 1 tsp seasalt
  • 1 tsp chilli flakes
  • 1/2 tsp cayenne pepper


  • 6 tacos
  • Microgreens
  • Lime to serve
  • 2 tbsp pistachios, crushed

Shave the cucumbers with a peeler until just hitting the seeds. Turn over and repeat on the other side until the seed core is remaining. Add the cucumbers to a small bowl along with the remaining cucumber ingredients. Mix and leave to sit for 30 minutes.

In a small pot, whisk together the miso, mirin, sake or rice wine vinegar, shaoshing wine, sugar, miso paste and ketchup manis on a medium high heat until it reaches a thicker consistency and bubbling.

Place the aubergine into the miso marinade pan and add 1 tsp salt. Cook on medium heat until reduced (4-5 minutes).

Blend together the edamame guacamole in a food processor until smooth.

To serve, spoon edamame guacamole over the taco. Top with eggplant in the middle, cucumber and finish with crushed pistachios. Pour glasses of NON3 Toasted Cinnamon & Yuzu and enjoy.

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by Rebecca Caughey – May 01, 2024