Miso-Glazed Eggplant with Tamarind Peanuts

Ingredients

• medium eggplants, halved lengthwise2
• olive oil2 tbsp
• white miso2 tbsp
• maple syrup1 tbsp
• lime juice1 tbsp
• garlic, grated1 clove
• roasted peanuts, chopped1/2 cup
• tamarind paste1 tbsp
• cilantro, torn1/4 cup

Method

1. 1Score the eggplant flesh in a crosshatch pattern and brush with olive oil.
2. 2Roast cut-side up until the flesh is very soft and the edges start to caramelize.
3. 3Stir together miso, maple syrup, lime juice, and garlic to make a thick glaze.
4. 4Brush the glaze over the hot eggplant and return it to the oven briefly so it bubbles and darkens at the edges.
5. 5Mix the chopped peanuts with tamarind paste and a spoonful of hot water to make a sticky crumble.
6. 6Top the eggplant with the tamarind peanuts and cilantro, then serve warm.

Tips

• Choose smaller eggplants for fewer seeds and a silkier texture.
• A short second roast helps the glaze cling without burning.

Nutrition