Miso and peanut butter aubergine
Miso and peanut butter aubergine
Today we are making the most delicious aubergines with a miso and peanut butter sauce that will melt in your mouth!
Vegan, gluten free | Serves 2 | MAIN
Ingredients:
- 2 large aubergines (eggplants)
Sauce:
- 4 cloves of garlic, grated
- 1 tablespoon of olive oil
- 1 tablespoon peanut butter
- 1 teaspoon dark miso paste
- 1 tablespoon of (coconut) sugar
- 1 tablespoon soy sauce or tamari
- Salt and pepper
- Pinch of garlic granules and chili flakes
Serve with:
- Rice
- Stimmed broccoli
- Spring onions, sliced
- Red chili, sliced
- Sesame seeds
Steps:
1.Cut the aubergines in half, lengthwise, and then use a knife to make crisscross lines on the flesh.
2.In a sauce pan, add the oil and grated garlic with a pinch of salt and cook for 2-3 minutes, stirring occasionally.
3.Then add the peanut butter and miso, sauté for 2 minutes before you add 200ml of water.
4.Mix well to dissolve the butter and paste, add the sugar and soy or tamari sauce, and season.
5.Cook on low for 3-4 minutes, stirring occasionally.
6.Spread some of the sauce on the flesh of the aubergines and coat them well.
7.Bake in a preheated oven at 220°C for 30-35minutes.
8.Serve with rice, the aubergines, the remaining sauce and sprinkle some chili, spring onions and sesame seeds.
Enjoy!
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