Eggplant:
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1. Preheat the oven to 200°C (400°F).
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2. In a bowl, mix together miso paste, maple syrup or agave syrup, sesame oil, salt, white wine or rice vinegar and lemon juice until well combined.
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3. Coat the eggplant wedges thoroughly with the mixture.
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4. Optional: Dip one side of the wedges in sesame seeds.
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5. Place the coated eggplant wedges on a baking tray.
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6. Bake in the preheated oven for 25-30 minutes, flipping halfway through the cooking time.
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Peanut Sauce:
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1. In a bowl, mix together peanut butter, soy sauce, vinegar, agave or maple syrup and lemon zest until creamy.
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2. Optional: Add ginger, garlic, or sriracha to taste.
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Serve the baked eggplant wedges with the prepared peanut sauce and spring onions.