Miso and Peanut Butter Roasted Eggplant
Ingredients
- 2 aubergines, sliced in half
- 2 teaspoons miso paste
- 3 teaspoons tamari
- 3 teaspoons maple syrup
- 2 teaspoons peanut butter (crunch or smooth)
- 2 teaspoons water
- Chopped fresh herbs (optional)
- Pinch of sesame seeds (optional)
Preparation
Preheat your oven to 200°C.
Slice the aubergines in half. Optionally, char them flesh side down in a griddle pan.
Score crisscross lines across the flesh of the aubergines.
In a small bowl, whisk together the miso paste, tamari, maple syrup, peanut butter, and water until smooth to make the glaze.
Place the aubergines on a baking tray, cover them evenly with the glaze, and bake in the oven for 25 minutes.
