Miso Glazed Eggplant
  1. Mix the miso paste, maple/agave syrup, oil, salt, and vinegar. Add to the eggplant wedges and fully coat them.

  2. Dip one side of the wedges in sesame seeds and place on a baking tray.

  3. Bake at 200C/400F for 25-30 minutes, flipping halfway through.

  4. For the peanut sauce, mix the peanut butter, soy sauce, vinegar, and agave/maple syrup until creamy. Add optional ingredients like ginger, garlic, or sriracha.

  5. Serve the eggplant with the peanut sauce.

Course🍚Side Dish

Diets🌱Vegan...

Category🥬Vegetable Dish

CuisineAsian

Occasions🍗Barbecue📆Everyday

Season☀️Summer

DifficultyEasy ⏰ 25m

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