Mix the miso paste, maple/agave syrup, oil, salt, and vinegar. Add to the eggplant wedges and fully coat them.
Dip one side of the wedges in sesame seeds and place on a baking tray.
Bake at 200C/400F for 25-30 minutes, flipping halfway through.
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.
Serve the eggplant with the peanut sauce.
