Eggplant luv
lara on Ingredients
- 2 eggplant
- 1 tbsp misopaste
- 1 tbsp sesame oil
- 2 tbsp soy sauce
- 1 clove garlic
- 1 tbsp balsamic vinegar
- 2 tbsp maple syrup
- 1 pinch salt
- 2 tbsp peanut butter
- 2 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tbsp balsamic vinegar
- 1 tbsp sriracha
- lara/vegan-creamy-potato-chickpea-luv
Materials
- bowl
Instructions
Prevent the screen from locking
Remember the potato & chickpea luv?! This is an alternative..
1. Pre-heat oven at 180 degrees C.
2. Cut eggplant in wedges.
3. Combine misopaste, sesame oil, soy sauce, crunched garlic, balsamic vinegar, maple syrup and mix them together in a bowl, salt.
4. Mix the eggplant wedges with the sauce until all are covered.
5. Bake 25 minutes, or until cripsy.
# For the sauce
6. Mix peanut butter, soy sauce, maple syrup, balsamic vinegar, sriracha together in a bowl until a smooth and creamy paste. Add water if not creamy enough.
7. Serve the wedges with the sauce separate or drizzled on top.
- Alternative is to serve the wedges on top of the creamy tofu sauce from this recipe:
lara/vegan-creamy-potato-chickpea-luv
- Optional: dip the marinated wedges into sesame seeds before baking for extra crisp.