plantbased vegan vegetarian dinner smallplates spring summer summer entertaining

miso glazed eggplants with peanut coconut sauce

ready in: 45 minutes

servings: serves 2-4

by: Ceres Organics

Love eggplant? Then you must try this savoury Miso Glazed Eggplants with Peanut Coconut Sauce. The miso adds a deep, umami rich flavour that compliments the sticky peanut sauce. Best served with, rice and a cucumber salad.

products used back to recipes

ingredients

  • 2 large eggplants, cut in half lengthwise
  • 1 tbsp Ceres Organics Extra Virgin Olive Oil
  • ¼ cup Ceres Organics Brown Rice White Miso
  • 2 tbsp Ceres Organics Mirin
  • 2 tsp Ceres Organics Sesame Oil
  • 1 tsp Ceres Organics Coconut Sugar
  • 1 tsp grated fresh ginger

sauce & garnish

  • 1 1/2 tbsp Ceres Organics Extra Virgin Olive Oil
  • ½ onion, finely chopped
  • 1 clove garlic, crushed
  • ¼ cup Ceres Organics Crunchy Peanut Butter
  • 1/2 tbsp Ceres Organics Tamari Soy Sauce
  • 1/2 tbsp lemon juice
  • 1/2 tbsp Ceres Organics Coconut Sugar
  • ¼ cup Ceres Organics Coconut Milk
  • 1 tsp toasted Ceres Organics White Sesame Seeds
  • 1 spring onion, chopped
  • 2 tbsp roughly chopped coriander

method

  1. Preheat the oven to 200C fan bake. Use a sharp knife to score a diamond pattern in the flesh of the eggplants. Brush the sunflower oil over the cut surfaces. Place the eggplant halves, cut side down, onto a baking tray lined with baking paper. Bake in the oven for 15 minutes.
  2. Meanwhile, combine the miso, mirin, cooking sake, sesame oil, coconut sugar and ginger in a small bowl. Remove eggplants from the oven and turn them over so the cut side faces up. Generously brush the miso mixture over the cut surface.
  3. Return to the oven and bake for a further 15 to 20 minutes until the flesh is very tender and golden.
  4. Meanwhile, prepare the peanut sauce. Heat the oil in a small frying pan over medium heat. Add the onion and garlic and cook for 2 minutes. Stir in the peanut butter, tamari, lemon juice, coconut sugar and coconut milk. Bring to the boil.
  5. To serve, garnish the eggplant with white and black sesame seeds, spring onion and coriander. Serve with the peanut sauce, rice and a cucumber salad.

PERFECTLY PICKED

products used

add all products to cart