NASU DENGAKUby Mama Smoke25 May 202017 March 2022 1 eggplant 1 tablespoon miso 1 tablespoon peanut butter 1 tablespoon water 1.5 tablespoons maple syrup 1.5 tablespoons soy sauce Preheat oven to 200 degrees Celsius. Slice eggplant lengthways in to roughly 3cm thick slices. Score a crosshatch in each slice and steam until soft. While steaming, blend remaining ingredients together. Place steamed eggplant slices on a baking tray and spoon sauce on top. Cook in oven until the top starts to brown. Serve with a sprinkling of sesame seeds.