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.
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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