Green Meal

Miso Glazed Eggplant

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Miso Glazed Eggplant

Dinner

Sides

Enjoy tender eggplant wedges coated in a flavorful miso, maple syrup, and sesame oil glaze, baked until golden brown. Served with a creamy peanut sauce and garnished with spring onions, this plant-based dish is both satisfying and eco-friendly.

👥

Serves

⏱️

Time

40 min

☁️

CO2e

Eggplant = 1-2 kg

Let's cook it

Ingredients

Eggplant:

2 eggplants, cut into wedges
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4 tablespoons miso paste
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3 tablespoons maple syrup or agave syrup
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4 tablespoons (sesame) oil
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1 tablespoon white wine or rice vinegar
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1 tablespoon lemon juice
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Optional: sesame seeds
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Peanut Sauce:

2 tablespoons peanut butter
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1 tablespoon soy sauce
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1 tablespoon vinegar
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1 tablespoon agave or maple syrup
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1 teaspoon lemon zent
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Optional: ginger, garlic, sriracha
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Toppings:

Spring onions

Eggplant:

2 eggplants, cut into wedges
‍
4 tbsp miso paste
‍
3 tbsp maple syrup or agave syrup
‍
4 tbsp (sesame) oil
‍
1 tbsp white wine or rice vinegar
‍
1 tbsp lemon juice
‍
Optional: sesame seeds
‍

Peanut Sauce:

2 tbsp peanut butter
‍
1 tbsp soy sauce
‍
1 tbsp vinegar
‍
1 tbsp agave or maple syrup
‍
1 tbsp lemon zest
‍
Optional: ginger, garlic, sriracha
‍

Toppings:

Spring onions

🗒️ Ingredients

Steps

Eggplant:
‍

Preheat the oven to 200°C (400°F).
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In a bowl, mix together miso paste, maple syrup or agave syrup, sesame oil, salt, white wine or rice vinegar and lemon juice until well combined.
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Coat the eggplant wedges thoroughly with the mixture.
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Optional: Dip one side of the wedges in sesame seeds.
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Place the coated eggplant wedges on a baking tray.
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Bake in the preheated oven for 25-30 minutes, flipping halfway through the cooking time.
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Peanut Sauce:
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In a bowl, mix together peanut butter, soy sauce, vinegar, agave or maple syrup and lemon zest until creamy.
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Optional: Add ginger, garlic, or sriracha to taste.
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Serve the baked eggplant wedges with the prepared peanut sauce and spring onions.

🖨️ Print