Sarah Tanner is an Auckland based mum, entrepreneur, and plant-based advocate. A brand ambassador for Ceres Organics, she specializes in helping people be a “little more vegan” through her Instagram account, where she shares tips, recipes and how-to videos to provide the basics of being plant-based, whilst keeping her approach gentle and real. Keep a lookout for Sarah’s soon to be launched website, where she will incorporate all her passions through her shiny new blog, podcast and YouTube channel.

Exclusively for WE-AR, Sarah has created this delicious and nourishing Miso Eggplant recipe, as well as a video walk through. Perfect for the cooler nights, on its own or as a nutritional side dish.

Click here to view her youtube video.

Sarah can be found on Instagram @sarahtannernz


Ingredients – serves 2

1 organic eggplant, sliced in half lengthways

1 tsp minced ginger

1 tsp minced garlic

1 spring onion, finely sliced, white section only

2 tsp miso paste

½ tsp rice wine vinegar

1 tsp maple syrup (optional, rice malt syrup can also be used)

½ tsp sesame oil

2 tsp coriander stalks, finely chopped



Preheat the oven to 180°C

Heat a little coconut oil or high heat oil in a non-stick pan

Score the eggplant crossways with a sharp knife, and place skin side down in the hot pan. Cook for 5 minutes and flip to cook a further 5 minutes, until nice and golden

Meanwhile, create the miso sauce by whisking together all the remaining ingredients

Once the eggplant has cooked, remove from the pan and coat with the sauce

Place on an oven-proof tray and transfer to the oven to bake for 25 minutes

Remove, garnish and serve immediately