Miso eggplant fries

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Your new favourite way to cook eggplant is here.

15 Minutes

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  • 4 Tbsp miso paste
  • 3 Tbsp maple syrup
  • 4 Tbsp sesame oil
  • 1 Tbsp rice vinegar (can use white vinegar as alternative)


  • 2 Eggplants, cut in wedges
  • Optional: sesame seeds

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 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.
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