Miso eggplant fries

Method

1. Mix marinade ingredients in a large bowl, add the cut eggplants and toss to coat.
2. Dip one side of the eggplant wedges in sesame seeds (if using) and place on a baking tray lined with paper.
3. Bake at 190 C for about 20 to 25 mins, flipping them halfway through.
4. Mix sauce ingredients until creamy. Add a bit of water if is too thick. Set aside.
5. 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.