Peanut Butter Miso Roasted Aubergine Bowl
Ingredients
- 2 aubergines, halved
- 2 tsp miso paste (brown rice miso recommended)
- 3 tsp tamari
- 3 tsp maple syrup
- 2 tsp peanut butter (crunchy or smooth)
- 2 tsp water
Optional toppings
- Chopped fresh herbs
- pinch sesame seeds
Preparation
Preheat the oven to 200°C
Slice the aubergines in half
Score the flesh with crisscross lines
Whisk together miso paste, tamari, maple syrup, peanut butter, and water in a small bowl until smooth to make the glaze
Place the aubergines on a baking tray, cover evenly with the glaze, and bake for 25 minutes
Tips
Optionally, char the flesh side of the aubergines in a griddle pan before roasting
Scoring the flesh helps the glaze penetrate deeper for more flavor
