Peanut Butter Roasted Eggplant with Sesame Noodles

Preheat your oven to 200°C

Slice the eggplants in half and optionally char them in a griddle pan on the flesh side

Slice crisscross lines across the flesh to help flavors penetrate deeper

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 eggplants on a baking tray, cover evenly with the glaze, and bake in the oven for 25 minutes

Meanwhile, boil rice noodles, drain them, then fry in a wok for 2-3 minutes with a drizzle of sesame oil and a squeeze of lime juice