NASU DENGAKU

1 eggplant
1 tablespoon miso
1 tablespoon peanut butter
1 tablespoon water
1.5 tablespoons maple syrup
1.5 tablespoons soy sauce

1. Preheat oven to 200 degrees Celsius.

2. Slice eggplant lengthways in to roughly 3cm thick slices.

3. Score a crosshatch in each slice and steam until soft.

4. While steaming, blend remaining ingredients together.

5. Place steamed eggplant slices on a baking tray and spoon sauce on top.

6. Cook in oven until the top starts to brown.

7. Serve with a sprinkling of sesame seeds.