WHY SUBSCRIBE? Click here to find out more info
Miso Eggplant Fries

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!


Leave a comment