Sticky miso and peanut eggplant
I recently received some miso paste goodies from Umami Pantry (click here to check them out)Β and try out and share with you all. They are all Australian, gluten free and certified organic.Β If you want to try out any Umami Pantry products use my discount code MOBILENUTRITIONIST20 at the checkout for 20% off. They offer free shipping over $25 as well.
Preheat oven to 180C
Slice eggplants in half lengthways, drizzle with a little olive oil and bake for around 15 minutes
Combine all other ingredients in a bowl and brush sauce over eggplants
Pop them back in the oven at 200C for another 5 to 10 minutes until sauce has caramelised
Serve with your favourite toppings - I used pomegranate seeds, pistachios and shallots
Ingredients
Directions
Preheat oven to 180C
Slice eggplants in half lengthways, drizzle with a little olive oil and bake for around 15 minutes
Combine all other ingredients in a bowl and brush sauce over eggplants
Pop them back in the oven at 200C for another 5 to 10 minutes until sauce has caramelised
Serve with your favourite toppings - I used pomegranate seeds, pistachios and shallots