For the marinade;
- 2 Eggplants, cut in wedges
- 4 Tbsp miso paste
- 3 Tbsp maple syrup
- 4 Tbsp sesame oil
- 1 Tbsp rice vinegar (can use white vinegar as alternative)
- Optional: sesame seeds
- Mix and add to the wedges, making sure they are fully coated.
- Dip one side of the wedges in sesame seeds and place on a baking tray lined with paper.
- Bake at 190 C for about 20 to 25 mins, flipping them halfway through.
For the peanut sauce;
- 2 Tbsp peanut butter
- 1 Tbsp soy sauce
- 1 Tbsp rice vinegar (or white)
- 1 Tbsp maple syrup
- Optional additions: ginger, garlic, hot sauce.
- Mix until creamy. Add a bit of water if is too thick.
When the fries are ready, place on a plate, top them up with the peanut sauce, freshly chopped coriander and a lime wedge for freshness!
