I’m in love with these Peanut Butter & Miso Roasted Aubergines!
They’re incredibly simple to make, full of flavour and look great when entertaining family or friends.
These aubergines are versatile: serve them with quinoa and vegetables for lunch, use them to top a salad, or offer them as a side with dinner.
If you’d like a version without peanut butter, try a classic Aubergine Miso (Nasu Dengaku) instead.
If you try these Peanut Butter Roasted Aubergines let me know!
Leave a comment, rate the recipe and tag me on Instagram @healthylivingjames using #healthylivingjames. I love seeing and sharing your recreations!
Save the photo to Pinterest so you can try the recipe again later.
Peanut Butter & Miso Roasted Aubergines
Ingredients
- 2 aubergines, sliced in half
- 2 tsp miso paste (brown rice miso recommended)
- 3 tsp tamari
- 3 tsp maple syrup
- 2 tsp peanut butter (crunchy or smooth)
- 2 tsp water
- Chopped fresh herbs optional
- pinch sesame seeds optional
Instructions
- Preheat your oven to 200°C (392°F).
- Slice the aubergines in half lengthwise. If you like, char the flesh side briefly in a griddle pan before roasting to add extra flavour.
- Make shallow crisscross cuts into the flesh—this helps the glaze penetrate.
- For the glaze, whisk together the miso, tamari, maple syrup, peanut butter and water in a small bowl until smooth and combined.
- Place the aubergine halves on a baking tray, spoon and spread the glaze evenly over the cut sides, then roast in the oven for about 25 minutes until tender and caramelised.
Notes
Making these roasted aubergines? Tag me on Instagram @healthylivingjames, on Facebook @healthylivingjames or on X/Twitter @healthylivingJW so I can see your creations. If you want to save the recipe, pin it on Pinterest.