Crispy Miso-Parmesan Eggplant Sticks
These Crispy Miso-Parmesan Eggplant Sticks are roasted to golden perfection and coated in a savory, umami-packed glaze. Served with a creamy, spicy peanut dipping sauce, they’re a crowd-pleasing appetizer or side dish that’s bold, flavorful, and totally addictive!
Ingredients
For the Eggplant Sticks
- 2 medium eggplants
- 1 tbsp miso paste
- 4 tbsp sesame oil
- 3 tbsp grated Parmesan cheese
- 1 tbsp agave syrup
- 1 tbsp rice vinegar
- 3 tbsp toasted sesame seeds black and white
- chili flakes to taste
- Salt for sweating the eggplant
For the Spicy Peanut Dipping Sauce
- 2 tbsp peanut butter
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sriracha
- 4 tbsp tbsp water or more, to thin
Instructions
- Prep the Eggplant: Cut the eggplants into thick sticks (like fries). Sprinkle generously with salt and let sit for 15–20 minutes to draw out moisture. Pat dry with a clean towel.
- Make the Miso Glaze: In a bowl, whisk together miso paste, sesame oil, Parmesan cheese, agave syrup, rice vinegar, chili flakes, and sesame seeds until smooth.
- Coat & Roast: Preheat oven to 200°C (390°F). Line a baking sheet with parchment paper. Toss the eggplant sticks in the glaze until fully coated. Arrange them in a single layer without overcrowding. Roast for 25–30 minutes, flipping halfway through, until golden and crispy at the edges.
- Make the Dipping Sauce: In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, sriracha, and water. Add more water as needed until smooth and dippable.
- Serve & Enjoy: Plate the crispy eggplant sticks with the peanut sauce on the side for dipping. Serve warm!
Notes
- Make it vegan by swapping Parmesan for nutritional yeast or vegan cheese.
- For extra crispiness, try using an air fryer.
- Leftovers can be reheated in the oven or air fryer for best texture.
Nutrition
Calories: 220kcalCarbohydrates: 17gProtein: 6gFat: 15gSodium: 480mgFiber: 5gSugar: 7g
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