Spicy Miso Tahini Eggplant
A flavorful dish that combines eggplant with miso and tahini for a unique and exciting glaze, perfect as a main or side dish.
Ingredients
Main Ingredients
- 2 medium eggplants Choose firm, shiny ones for the best flavor and texture.
- 3 tablespoons miso paste Red or white miso works well, adding depth to the glaze.
- 2 tablespoons tahini This sesame paste brings a creamy richness to the dish.
- 3 cloves garlic Minced garlic adds a punch of flavor that complements the miso.
- 2 tablespoons soy sauce Adds saltiness and enhances umami flavor.
- 1 tablespoon sesame oil A drizzle gives a nutty aroma and taste.
- 1 tablespoon honey or maple syrup For sweetness, with a vegan option.
- 2 green onions sliced For garnish, adding freshness and color.
- to taste olive oil For brushing the eggplant, helping it roast beautifully.
- to taste salt and pepper To taste, enhancing the overall flavor of the dish.
Instructions
Preparation
- Start by washing your eggplants thoroughly. Slice each eggplant in half lengthwise.
- Make diagonal cuts in each half, cutting without going all the way through.
Create the Miso Glaze
- In a small bowl, combine miso paste, tahini, minced garlic, soy sauce, sesame oil, and honey. Mix until smooth. You can add water to thin the glaze if needed.
Roasting
- Preheat your oven to 400°F (200°C).
- Place sliced eggplants on a baking sheet. Brush generously with olive oil, then season with salt and pepper.
- Roast the eggplants in the preheated oven for 25–30 minutes until tender and caramelized.
- Remove the eggplants from the oven and apply the miso glaze over the cut surfaces.
- Return the glazed eggplants to the oven for an additional 5-10 minutes.
- Garnish with sliced green onions before serving.
Notes
Store leftovers in an airtight container in the fridge for 3-4 days. Best reheated in the oven.