Forget every soggy, bitter eggplant dish you’ve ever had before. These miso-glazed eggplant wedges have texture you will crave – silky on the inside with a deeply caramelized, savory-sweet crust. Tied together with Ruby Crunch Chili Crisp magic peanut sauce drizzled over top.
PREP TIME: 10 minutes | COOK TIME: 40 minutes | TOTAL TIME: 50 minutes
Serves: 4 as a side or 2 as a main
Ingredients
Eggplant & Marinade
· 2 medium eggplants, cut into wedges
· 1/4 cup sweet white miso paste
· 1 tablespoon Ruby Crunch Chili Crisp
· 2 tablespoons maple syrup
· 1 tablespoon rice vinegar
· Green onions or cilantro (optional)
· Rice, to serve with (optional)
Magic Peanut Sauce
· 2 tablespoons peanut butter
· 2 tablespoons Ruby Crunch Chili Crisp
Instructions
1. Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2. In a large bowl, mix the miso paste, Ruby Crunch, maple syrup, and rice vinegar until smooth. Place eggplant wedges in bowl and toss to coat.
3. Arrange the wedges on the prepared baking sheet, skin side down, ensuring they are not crowded so they roast rather than steam. Roast for 20 minutes. Pull the baking sheet out, flip each wedge onto one cut side, and roast for 10 minutes. Flip each wedge to the opposite cut side and roast for the final 10 minutes, until caramelized (about 40 minutes total). If you want a deeper char, switch the broiler on for the last few minutes until the glaze is bubbling and browned – watch closely so the parchment paper and sugars in the marinade don’t burn.
4. While the eggplant finishes, whisk the peanut butter and Ruby Crunch Chili Crisp together. If your peanut butter is stiff, warm it slightly or add a teaspoon of water until it reaches a smooth, pourable consistency.
5. Plate the wedges – over a bed of rice if you choose – and drizzle the magic peanut sauce over top. Garnish with sliced green onions or cilantro.
Notes
We love the look of full-length wedges, but if you’re short on time, cut them in half for reduced cooking time.
