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. Pulled all 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
The Eggplant & Marinade
· 2 medium eggplants, cut into wedges (see note)
· 1/4 cup sweet white miso paste
· 1 tablespoon Ruby Crunch Chili Crisp (oil only)
· 2 tablespoons maple syrup
· 1 tablespoon rice vinegar
· Green onions, finely sliced (optional)
· Rice, to serve with (optional)
Magic Peanut Sauce
· 1/4 cup peanut butter
· 2 tablespoons Ruby Crunch Chili Crisp
Instructions
1. Preheat your oven to 425°F and line a large baking sheet with parchment paper.
2. In a large bowl, mix together the miso paste, Ruby Crunch (oil only), 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 tray out and flip each wedge onto one of its flesh sides. Roast for another 10 minutes or until browned. Pull the tray out and flip each wedge onto the other flesh side and roast for another 10 minutes or until browned. If you want a deeper char, turn the broiler on for the last 5-10 minutes until the marinade is bubbling and golden brown.
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 peanut sauce over top. Garnish with sliced green onions.
