Miso peanut butter glazed eggplant
Miso peanut butter glazed eggplant
Yields: 4 servings plus extra glaze for serving
Ingredients
2 eggplants - ¼ inch thick slices
Glaze
¼ cup light miso paste (I used chickpea miso)
½ cup tamari
½ cup maple syrup
⅓ cup peanut butter (smooth or crunchy)
2 teaspoons garlic powder
2 teaspoons ginger powder
¼ cup water
Garnish
Japanese 7 spice blend (schichimi togarashi)
Steps
Preheat oven to 400 F.
Combine all the glaze ingredients in a small bowl. Whisk until smooth. Set aside.
Slice crisscross lines across the flesh of each eggplant slice. Make sure you don’t go all the way through. You want the eggplant to hold the sauce.
Place the sliced eggplant on a parchment lined baking sheet. Brush glaze evenly on each slice. Bake for 25 – 30 minutes.
Garnish with a sprinkle of Schichimi Togarashi and serve with extra sauce.
