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I am in love with these Peanut Butter & Miso Roasted Aubergines!
Incredibly simple to make, packed full of flavour and totally look the part for when you’re entertaining family or friends.
These aubergines are so versatile as they go really well for a lunch with quinoa and veg, perfect for topping a salad or even as side dish to your dinner.
Fancy trying this recipe without peanut butter? Then try my Aubergine Miso (Nasu Dengaku) recipe
If you try these Peanut Butter Roasted Aubergines let me know!
Leave a comment, rate it and don’t forget to tag me on Instagram @healthylivingjames using #healthylivingjames . I absolutely love seeing and sharing your recreations!
On Pinterest? Why not save this photo below to your boards so you can come back and try it at another time!
Peanut Butter & Miso Roasted Aubergines
Ingredients
- 2 aubergines, sliced in half
- 2 tsp miso paste, (I use brown rice miso)
- 3 tsp tamari
- 3 tsp maple syrup
- 2 tsp peanut butter, (crunch or smooth)
- 2 tsp water
- Chopped fresh herbs, optional
- pinch Sesame seeds, optional
Instructions
- Pre-heat your oven to 200C
- Slice the aubergines in half. I like to char mine in a griddle pan (flesh side only) but this is optional
- Slice crisscross lines across the flesh, this helps to get the flavour deeper into the aubergine
- To make the glaze add the miso, tamari, maple syrup, peanut butter and water to a small mixing bowl and whisk until smooth
- Place the aubergines onto a baking tray and evenly cover with the glaze before placing in the oven for 25 minutes
Notes
Creating these roasted aubergines? Don’t forget to tag me on Instagram @healthylivingjames Facebook @healthylivingjames or Twitter @healthylivingJW so I can see what you create! Want to save it for later then pin it on Pinterest @healthylivingJW
Reeally good! And Easy! I made next to it corncob with butter and a small rucola salad with citrus oil and sun-dried tomatoes! I will deff make this again!
Yay 🙂 so pleased you enjoyed it!
amazingly tasty dish. so quick to prepare. I thought my husband would turn his nose up at it as a ‘veggie dish. He really loved it. I think you could cut the aubergine into chunks, coat and put on skewers for the BBQ.
Awesome Gill thank you 🙂
Wow that was so quick and simple yet so tasty and filling x
Never been a huge fan of abergine, but this recipe transforms this veg into a flavorful delight. Will definitely revisit this recipe.
Thank you Pepper 🙂 so happy you enjoyed them!
This was absolutely delicious….I’ve literally just finished eating it and felt compelled to review. Let’s face it, sometime aubergine can be well, a bit blah. Blown away by the depth of flavour in this dish and I will be definitely making it again. 5**
Haha thank you Ingrid 🙂 so pleased you enjoyed it so much!
Hi James,
This looks amazing. Could you please describe the charring process. Do you add oil? How long? Do you peel it after charring? Would like to use my cast iron griddle for it.
Thanks
Sonal Arora
Hey Sonal, good question. I simply just place them the slice aubergine flesh side down on a griddle pan for 5 minutes until lines form. You can watch me make these here on instagram if it helps: https://www.instagram.com/p/B5YUj4iJHjP/ enjoy!
Tried it today. I just did not put the Tamari as I did not have it however I really enjoyed it! It is a light main to eat at dinner time and so quick to do!
Thank you for this recipe!
Thank you Mariana, pleased you still enjoyed it without the Tamari. Thanks for sharing your feedback 🙂
We tend to make a lot of curries, so this was a nice change. I’d never tried miso before and the combination with the PB is so delicious. Yet another simple and tasty recipe to add to our ever growing Healthy Living James repertoire
Thank you for that wonderful feedback Natalie 🙂