Miso Glazed Eggplant

Ingredients

• 2 eggplants, cut into wedges
• 4 Tbsp miso paste
• 3 Tbsp maple syrup or agave syrup
• 4 Tbsp (sesame) oil
• Salt to taste
• 1 Tbsp white wine or rice vinegar
• Sesame seeds, optional

Peanut sauce

• 2 Tbsp peanut butter
• 1 Tbsp soy sauce
• 1 Tbsp vinegar
• 1 Tbsp agave or maple syrup
• Optional add-ins: garlic, sriracha

Directions

• Cut the eggplants into wedges.
• Mix the miso, maple syrup, oil, salt, and vinegar. Add to the wedges and fully coat them.
• Optional: dip one side of the wedges in sesame seeds. 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 (plus optional garlic/sriracha) until creamy.
• Serve the eggplant with the peanut sauce.

Vegan; 3 servings. Ginger omitted from the peanut sauce (use garlic). Recipe by Fitgreenmind, via Instagram.