Peanut Butter Roasted Aubergines
Ingredients
- 1 aubergines sliced in half (eggplant)
- 1 tsp miso paste
- 1.5 tsp tamari (gluten free soy sauce)
- 1.5 tsp maple syrup
- 1 tsp peanut butter (crunchy or smooth)
- 1 tsp water
Preparation
Pre-heat your oven to 200C (400F)
Slice the aubergines (eggplant) in half. I like to char mine in a griddle pan (flesh side only) but this is optional
Slice crisscross lines across the flesh, this helps to get the flavour deeper into the aubergine
To make the glaze add the miso, tamari, maple syrup, peanut butter and water to a small mixing bowl and whisk until smooth
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
