Sticky Maple Aubergine With Crushed Peanuts
Sticky Maple Aubergine With Crushed Peanuts

Sticky Maple Aubergine With Crushed Peanuts

Sweet and savoury flavours of maple and soy sauce put an eastern twist on this roasted aubergine. Serve it with noodles, simple stir-fried greens or a crisp carrot salad for a satisfying lunch or light dinner.
Photography: ©Luke Albert
Serves 2
Total Time
50 Minutes
2 tbsp of sunflower oil
2 tbsp of maple syrup
1 tbsp of light soy sauce
2 garlic cloves, crushed
1 large aubergine (eggplant), sliced lenthways into about 4 strips
1 tsp of sesame seeds
1 spring onion, finely sliced into slivers
1 small handful of coriander leaves, roughly torn
2 tbsp of salted peanuts, roughly chopped
Step 1

Preheat the oven to 180°C/350°F/Gas Mark 4.

Step 2

In a bowl, whisk together the oil, maple syrup, soy sauce and crushed garlic until combined. Use a knife to make criss-cross incisions into each aubergine slice, making sure you don't cut all the way through.

Step 3

Add the strips of aubergine and toss to coat in the maple-soy marinade. Arrange the coated strips in a roasting pan and roast for 30–35 minutes until the aubergine has softened and become sticky.

Step 4

Remove from the oven and scatter with the sesame seeds, spring onion, coriander and peanuts.

EASY TIP: For an extra kick, scatter over some chopped red chilli and a squeeze of lime juice before serving.

Vegan Roasting Pan by Katy Beskow (Quadrille, £15) Photography ©Luke Albert

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