Miso Eggplant Fries

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

1. Mix and add to the wedges, making sure they are fully coated.
2. Dip one side of the wedges in sesame seeds and place on a baking tray lined with paper.
3. 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.

1. 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!