Miso Glazed Eggplant
  1. Mix the miso paste, maple/agave syrup, (sesame) oil, salt, and white wine/rice vinegar together.

  2. Add the eggplant wedges and fully coat them with the mixture.

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

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

  5. For the peanut sauce, mix the peanut butter, soy sauce, vinegar, and agave/maple syrup until creamy. Add ginger, garlic, or sriracha if desired.

  6. 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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