This recipe comes from one of my favs on Instagram. She puts out a ton of vegan and veggie recipes that are sooooo good. Check her out here she got this recipe from Fitbodyfitsoal3 so check his stuff out too!

This serves 2 as a main but 4 as a side.

Ingredients:

-2 medium eggplants or (4 Chinese eggplants) Cut in wedges.
– Miso paste
– Maple syrup or agave syrup
– Sesame oil
– Peanut Butter
– Sriracha
– Garlic & Ginger (optional)
– White wine or rice vinegar

Directions:

Step 1:

Preheat oven to 400F & prepare 2 sheet pans with parchment paper.

Step 2:

In small bowl, whisk together Miso sauce below:

Eggplant Miso Sauce
-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

Mix until smooth (coat the cut eggplant with this sauce)

Step 3:

Cut the eggplant into potato wedge sizes and place in a large bowl. Then toss and coat with the Miso sauce from step two. (optional add some sesame seeds at this stage)

Step 4:

on a plate or bowl put some sesame seeds. Dip one side of the eggplant wedges in sesame and place on a parchment lined sheet pans.

Step 5:

Bake for 25-30 minutes and flip half way through. While it bakes make the peanut sauce below.

Peanut sauce:

-2 Tbsp peanut butter
-1 Tbsp soy sauce
-1 Tbsp vinegar
-1 Tbsp agave or maple syrup
-optional add ins: ginger, garlic, sriracha
– optional 2-4 Tbsp of water to thin it out to your consistency you like.

Mix until creamy.