Peanut Butter & Miso Roasted Aubergines
Tender roasted aubergines slathered in a rich umami glaze of creamy peanut butter and savory miso paste, creating a caramelized exterior and buttery interior. The perfect balance of sweet, salty, and nutty flavors.
Ingredients
- 2 large aubergines eggplants
- 3 tablespoons smooth peanut butter
- 2 tablespoons white miso paste
- 2 tablespoons soy sauce or tamari for gluten-free option
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 2 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 tablespoons neutral oil like vegetable or sunflower
- 1 green onion thinly sliced (for garnish)
- 1 tablespoon toasted sesame seeds for garnish
- Fresh cilantro leaves for garnish, optional
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
- Cut the aubergines in half lengthwise, then score the flesh in a diamond pattern, being careful not to cut through the skin. This allows the glaze to penetrate deeply.
- Whisk together the peanut butter, miso paste, soy sauce, rice vinegar, honey, garlic, ginger, and oil in a bowl until smooth and well combined. If the mixture is too thick, add a tablespoon of warm water to loosen it.
- Place the scored aubergines cut-side up on the prepared baking sheet and generously brush about two-thirds of the peanut butter-miso mixture over the cut surfaces, ensuring it gets into the scored cuts.
- Roast for 20 minutes, then remove from the oven and brush with the remaining glaze. The aubergines should be starting to soften and caramelize.
- Return to the oven for another 10-15 minutes until the aubergines are completely tender and the glaze is caramelized and bubbling. You should be able to easily pierce the flesh with a fork.
- Transfer the roasted aubergines to a serving plate and garnish with sliced green onions, toasted sesame seeds, and cilantro if using.
- Serve immediately while hot, either as a main dish with rice or as a flavorful side.
Notes
- For creamier texture, look for Japanese or Chinese eggplants which tend to be less bitter and more tender.
- The glaze can be made up to 3 days ahead and stored in the refrigerator – just bring to room temperature before using.
- If you want a spicier version, add a teaspoon of sriracha or a pinch of red pepper flakes to the glaze.
- For best results, don’t rush the roasting process – the slow caramelization is what creates the depth of flavor.
- Leftovers can be refrigerated for up to 2 days and are delicious cold in a sandwich or warmed slightly.