Peanut Butter Miso Roasted Aubergine Bowl
Ingredients
- 2 aubergines
- 2 tsp miso paste (brown rice miso)
- 3 tsp tamari
- 3 tsp maple syrup
- 2 tsp peanut butter (crunchy or smooth)
- 2 tsp water
Garnish
- fresh herbs (optional)
- pinch sesame seeds (optional)
Preparation
Preheat oven to 200°C
Slice aubergines in half lengthwise
Score the flesh of each aubergine half in a crisscross pattern
Whisk together miso paste, tamari, maple syrup, peanut butter, and water in a small bowl until smooth
Place aubergines on a baking tray, cut side up, cover evenly with the glaze, and bake for 25 minutes
Garnish with fresh herbs and sesame seeds, if desired
Tips
Optionally, after slicing, char the cut sides of the aubergines in a griddle pan over medium heat until lightly browned
