ePrivacy and GPDR Cookie Consent by Cookie Consent

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


  • 2 large aubergines (eggplants)


  • 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



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.



Did you try this recipe?

Let us know how it went, comment below and share a picture on Instagram or Twitter with the hashtag #natliciousfood


Feel free to support me on Patreon!
Some of the above links are affiliate links, meaning at no additional cost to you, I may earn commission when you click through and make a purchase.