Peanut Butter Miso Roasted Aubergine Bowl
Ingredients
- 2 aubergines, halved
- 2 tsp miso paste (brown rice miso preferred)
- 3 tsp tamari
- 3 tsp maple syrup
- 2 tsp peanut butter (crunchy or smooth)
- 2 tsp water
- Chopped fresh herbs (optional)
- Pinch sesame seeds (optional)
Preparation
Preheat oven to 200°C.
Slice the aubergines in half and optionally char the flesh side in a griddle pan.
Score the flesh of the aubergines with crisscross lines to allow the glaze to penetrate.
Whisk together miso paste, tamari, maple syrup, peanut butter, and water in a small bowl until smooth.
Place the aubergines on a baking tray, cover evenly with the glaze, and bake for 25 minutes.
