Cooked - Crispy Miso-parmesan Eggplant Sticks

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Home Pricing Community My Recipes

Crispy Miso-parmesan Eggplant Sticks

4.0

2 medium eggplants

1 tbsp miso paste

4 tbsp sesame oil

3 tbsp grated Parmesan cheese

1 tbsp agave syrup

1 tbsp rice vinegar

3 tbsp toasted sesame seeds (black and white)

Chili flakes (to taste)

Salt (for sweating the eggplant)

2 tbsp peanut butter

1 tbsp soy sauce

1 tbsp rice vinegar

1 tbsp sriracha

4 tbsp tbsp water (or more, to thin)

Prep the Eggplant: Cut the eggplants into thick sticks (like fries). Sprinkle generously with salt and let sit for 15–20 minutes to draw out moisture. Pat dry with a clean towel.
Make the Miso Glaze: In a bowl, whisk together miso paste, sesame oil, Parmesan cheese, agave syrup, rice vinegar, chili flakes, and sesame seeds until smooth.
Coat & Roast: Preheat oven to 200°C (390°F). Line a baking sheet with parchment paper. Toss the eggplant sticks in the glaze until fully coated. Arrange them in a single layer without overcrowding. Roast for 25–30 minutes, flipping halfway through, until golden and crispy at the edges.
Make the Dipping Sauce: In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, sriracha, and water. Add more water as needed until smooth and dippable.
Serve & Enjoy: Plate the crispy eggplant sticks with the peanut sauce on the side for dipping. Serve warm!

Course🍚Side Dish

Diets🥕Vegetarian...

Category🥟Appetizer

CuisineAsian

Occasions📆Everyday🎊Party

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 50 weeks ago

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