Peanut Butter and Miso Roasted Eggplant
Ingredients
- 2 eggplants, sliced in half
- 2 teaspoons miso paste (brown rice)
- 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
Pre-heat your oven to 200°C.
Slice the eggplants in half. Optionally, char the flesh side in a griddle pan.
Score crisscross lines across the flesh to allow deeper flavor penetration.
In a small mixing bowl, whisk together the miso paste, tamari, maple syrup, peanut butter, and water until smooth to make the glaze.
Place the eggplants on a baking tray, cover evenly with the glaze, and bake in the oven for 25 minutes.
