Updated: Oct 9
Eggplant is one of my favorite veggies - so hearty, and it absorbs so much of whatever flavor you top it with. I was craving a miso-glazed eggplant dish a few weeks ago and thought that peanut butter would be a great accompaniment to it, and it did not disappoint.
This is a lovely side dish alongside a stir-fry, chicken skewers, or even with a salad for a simple vegan meal. I like to use the leftover sauce with a ground beef vegetable stir fry, but you can easily glaze other veggies in it, too! It's the perfect dish to transition you into fall on those cozy, windy nights.
Yield: 4 servings
2 lb. globe eggplant (about 2 medium), unpeeled, sliced 1/4" thick
Several Tbs. olive oil
1/3 c. minced green onio
For the sauce:
1/3 c. chickpea or white miso (we love Miso Master Organic)
1/2 c. creamy, unsalted peanut butter
6 Tbs. water
1 Tbs. minced garlic
1 Tbs. minced & peeled ginger
1 Tbs. maple syrup
3 tsp. toasted sesame oil
1 tsp. coconut aminos
1 tsp. distilled rice vinegar
1/4 tsp. freshly ground black pepper
Salt, to taste
Drizzle EVOO over eggplant slices. Roast for 20 minutes, flipping halfway through. Make the sauce while the eggplant is roasting. Once roasted for 20 minutes, add a thin layer of sauce to each piece of eggplant and cook for another 5-7 mins. Remove from oven and sprinkle with green onions. Enjoy!
To make the sauce: Using a fork or a whisk, mix the miso, peanut butter, and water until it's creamy - it will get really thick before it gets creamy, just keep going. Once it's creamy, add the garlic, ginger, maple syrup, sesame oil, coconut aminos, and black pepper. Mix until well combined. Add salt to taste.
Note: Sauce recipe yields about a cup. You will have a good amount leftover. You can use this on other veggies, add to meat dishes or stir fry, or use as a dip!