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Healthy recipes

Miso Eggplant with Peanuts Recipe

So we’ve arrived in Virgo Season, let’s have a recipe that includes one of the important foods for Virgo types – soy! Soy is a bit tricky for many people, due to its phytoestrogen content, which can interfere with the body’s natural oestrogen. I am certainly in the group that needs to be careful but I feel comfortable to have very small infrequent quantities of it. I adore eggplant and when I tried this recipe recently I loved it! It’s from “The Fast 800 Easy” by Dr Clare Bailey and Justine Pattinson.


Quantities per person, so multiply as required.

-1 medium eggplant

-1 tsp olive oil

-1 tbsp miso paste

-1/2 tbsp soy sauce

-10 g fresh ginger, peeled & finely grated

-1/4 tsp cried chilli flakes

-25g peanuts or cashews, roughly chopped

-1 spring onion, finely sliced

-50g frozen edamame

-Fresh red chilli to serve (optional)


-Preheat oven to 200 degrees (180 fan).

-Cut eggplant in half lengthways and score the flesh in criss-cross pattern, without cutting all the way through. Place on baking tray and brush with olive oil. Bake for 30 mins until softened and lightly browned.

-Meanwhile mix miso, soy sauce, ginger and chilli flakes in a small bowl. Combine nuts and spring onions in another bowl.

-Remove baking tray from oven and spread miso mixture on eggplant. Sprinkle it with nut and spring onion. Scatter edamame around eggplants on the tray. —Return to oven for 8-10 minutes.

-Scatter with fresh chilli to serve if using.



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