Peanut Butter Roasted Eggplant with Rice Noodles
Ingredients
- 1 eggplant, sliced in half
- 1 tsp miso paste
- 1.5 tsp tamari
- 1.5 tsp maple syrup
- 1 tsp peanut butter
- 1 tsp water
- 1 cup rice noodles
- 1 Tbls sesame oil
- 1/2 lime, juiced
- 1 1/2 tsp fresh cut parsley
- Pinch of both black and white sesame seeds
Preparation
Preheat the oven to 400 degrees.
Slice the eggplant in half and char the flesh side down (optional).
In a small mixing bowl, whisk together miso paste, tamari, maple syrup, peanut butter, and water to prepare the glaze.
Cut crisscross lines across the eggplant flesh to allow the flavors to penetrate deeper.
Place the eggplant halves on a baking sheet and evenly cover them with the glaze. Cook for 25 minutes.
Meanwhile, prepare the rice noodles according to package instructions. Drain them and add to a wok. Fry for 2-3 minutes with a drizzle of sesame oil and lime juice.
Once plated, sprinkle sesame seeds on top of the noodles.
Serve the roasted eggplant alongside the rice noodles. Garnish with fresh cut parsley.
Enjoy the aromatic and flavorful dish!
