Miso-Glazed Aubergine with a Chilli, Mushroom & Snow Pea Stir Fry

Chop the aubergine.

Julienne the capsicum.

Slice the shitake mushrooms.

Grate the cauliflower into a rice like consistency. Alternatively, use a blender and pulse into it reaches the same consistency.

In a frying pan, heat half of the olive oil over medium high heat.

Add the cauliflower to the pan and sautee until browned and softened.

In a small bowl, mix together the sriracha, miso and honey.

Heat the remaining olive oil in a wok until hot, over high heat.

Add the aubergine and cook until slightly softened and browned on both sides.

Add the snow peas, mushrooms and capsicum. Sautee until softened slightly.

Slice the spring onion and red chilli.

Stir through the miso-sriracha sauce.

Distribute the cauliflower rice among serving bowls.

Serve the stir fry atop the cauliflower rice.

Garnish the stir fry with spring onion and red chilli.