Description
A delicious and unique dish combining the rich flavors of miso and tahini with tender roasted eggplant, perfect for impressing family and friends.
Ingredients
Scale
- 2 medium eggplants
- 3 tablespoons miso paste
- 2 tablespoons tahini
- 3 cloves garlic, minced
- 2 tablespoons sesame oil
- 1 tablespoon honey (or maple syrup for vegan option)
- 1 teaspoon chili flakes
- 2 green onions, chopped
- Salt, to taste
- Olive oil, for drizzling
Instructions
- Preheat your oven to 400°F (200°C).
- Slice the eggplants in half lengthwise and score the flesh in a crisscross pattern. Sprinkle salt on the cut sides and let sit for 15-20 minutes.
- Rinse the eggplants under cold water and pat dry.
- In a small bowl, mix miso paste, tahini, minced garlic, sesame oil, honey, chili flakes, and a pinch of salt until smooth.
- Place eggplants cut side up on a baking sheet, drizzle with olive oil, and spread the miso-tahini glaze over each half.
- Roast in the oven for 25-30 minutes until tender and caramelized.
- Remove from the oven, let cool slightly, and sprinkle with chopped green onions before serving.
Notes
- Choose firm, shiny eggplants for the best flavor.
- Adjust chili flakes according to your spice preference.
- Consider adding protein like tofu or chickpeas for a heartier dish.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg
Keywords: spicy miso tahini eggplant, vegan eggplant recipe, roasted eggplant, miso tahini sauce