Roasted Eggplant with Miso Tahini
Serves: 4 servings
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Ingredients
- 1 large eggplant or 2 small
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- Olive oil
Miso Tahini Sauce
- 1/4 cup tahini paste
- 2 tsp white miso paste
- 1 tbsp coconut aminos or low-sodium soy sauce
- 1 clove crushed garlic
- 1 tsp rice vinegar
- 3 -4 tbsp water, as needed
- Pinch salt
- Optional: 1 tsp date syrup or honey
Top with
- Date syrup
- Sumac onions
- Chopped parsley
- Sesame seeds
Directions
- Preheat the oven to 425 F
- Trim the ends off the eggplant then cut the eggplant in half. Slice each half into 4u0022 sticks and place them in a large bowl.
- Drizzle with about 2 tbsp olive oil and the salt, pepper, garlic powder and paprika. Toss together with your hands to make sure the eggplant is evenly coated. Layer the eggplant sticks on a parchment lined baking sheet. Drizzle with another 1-2 tbsp of olive oil
- Roast for about 20-25 minutes. Flip the eggplant and finish cooking for another 10 minutes, until the eggplant has browned.
- While that roasts, prepare your miso tahini sauce by blending together all of the sauce ingredients until smooth- I drizzled date syrup at the end, so I left out the date syrup from the tahini sauce. Start with 3 tbsp of water and add more as needed to thin out the sauce. Adjust salt to taste.
- Once the eggplant is ready, transfer to a plate and top with miso tahini sauce, sumac onions, a drizzle of date syrup, chopped parsley and sesame seeds.