Peanut Butter Roasted Aubergines with Sesame Noodles
Ingredients
- 1 aubergine sliced in half
- 1 tsp miso paste (i use brown rice miso)
- 1.5 tsp tamari (gluten-free soy sauce)
- 1.5 tsp maple syrup
- 1 tsp peanut butter (crunchy or smooth)
- 1 tsp water
- 200g noodles
- sesame oil
- lime juice
Preparation
Pre-heat your oven to 200C
Slice the aubergines in half. I like to char mine in a griddle pan for a few minutes (flesh side down) but this is optional!
Meanwhile prepare the glaze by adding the miso, tamari, maple syrup, peanut butter and water to a small mixing bowl and whisk until smooth
Now cut crisscross lines across the aubergine flesh, this helps to get the flavour deeper into the aubergine
Place the aubergines onto a baking tray and evenly cover with the glaze before placing in the oven for 25 minutes
Meanwhile boil rice noodles, drain then add to a work and fry for 2-3 minutes with a drizzle of sesame oil and squeeze of lime juice
