Incredibly simple to make, packed full of flavor and totally look the part for when you’re entertaining family or friends. These eggplants are so versatile as they go really well for a lunch with quinoa and veg, perfect for topping a salad or even as side dish to your dinner.
Peanut Butter and Miso Roasted Eggplant [Vegan]
- 2 eggplants sliced in half
- 2 teaspoons miso paste (this recipe used brown rice miso)
- 3 teaspoons tamari
- 3 teaspoons maple syrup
- 2 teaspoons peanut butter (crunch or smooth)
- 2 teaspoons water
- Chopped fresh herbs optional
- pinch Sesame seeds optional
Pre-heat your oven to 400ºF.
Slice the eggplants in half. Char them in a griddle pan (flesh side only) - this is optional.
Slice crisscross lines across the flesh, this helps to get the flavor deeper into the eggplant.
To make the glaze add the miso, tamari, maple syrup, peanut butter and water to a small mixing bowl and whisk until smooth.
Place the eggplants onto a baking tray and evenly cover with the glaze before placing in the oven for 25 minutes.
Serve topped with fresh chopped herbs and sesame seeds!