Spicy Miso Eggplant Tacos

Preheat the oven to 425°F. Brush 2 tsp vegetable oil on a foil-lined baking sheet. Add eggplant rounds and brush with 1 tsp vegetable oil. Bake eggplant until softened, about 10 minutes.

Add just half the miso paste, garlic, mirin, tamari, sugar, just half the lime juice, sesame oil, and a pinch of pepper to a medium bowl and whisk to combine the marinade. Brush both sides of the eggplant with the marinade. Return to the oven and bake until eggplant is golden brown and soft, another 12 to 14 minutes. TIP: Save the remaining miso for your own use.

Add mini sweet peppers, remaining lime juice, and a pinch of salt and pepper to a small bowl.

Wrap tortillas in foil and place them in the oven to warm, 4 to 5 minutes. Divide warm tortillas between plates, add miso eggplant, and drizzle with some chili garlic sauce. Top with chopped peanuts, marinated peppers, and cilantro. ¡Buen apetito! TIP: If you have a gas stove, you can heat the tortillas directly over a low flame instead. Use tongs to flip the tortillas until warmed through and lightly browned on both sides. You can also wrap tortillas in a clean dish towel and warm in the microwave for 15-30 seconds to soften.