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Roasted Eggplant with Miso Tahini

Roasted Eggplant with Miso Tahini: A Flavorful Vegan Delight

Delicious roasted eggplant served with rich miso tahini sauce, a must-try vegan dish.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: APPETIZERS
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Eggplant
  • 1 large Eggplant or 2 small
  • 2 tbsp Olive Oil or avocado oil
  • to taste Salt
  • to taste Black Pepper freshly ground is best
  • 1 tsp Garlic Powder or fresh minced garlic
  • 1 tsp Paprika opt for smoked paprika for extra flavor
For the Miso Tahini Sauce
  • 1/2 cup Tahini Paste or peanut butter
  • 2 tbsp White Miso Paste yellow miso works for milder taste
  • 2 tbsp Coconut Aminos or Low-Sodium Soy Sauce tamari is gluten-free alternative
  • 1 clove Crushed Garlic omit if using garlic powder
  • 1 tbsp Rice Vinegar or apple cider vinegar
  • to taste tbsp Water for sauce consistency
  • 1 tbsp Date Syrup (Optional) or honey
For Garnishing
  • to taste Sumac Onions optional
  • 1/4 cup Chopped Parsley or cilantro
  • 2 tbsp Sesame Seeds or hemp seeds

Equipment

  • oven
  • Baking Sheet
  • Blender
  • Large Bowl

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. Trim the ends of the eggplant(s) and slice each into 4-inch sticks. Place in a large bowl.
  3. Drizzle olive oil over eggplant sticks, season with salt, black pepper, garlic powder, and paprika. Toss to coat evenly.
  4. Spread eggplant on a parchment-lined baking sheet, adding more olive oil for extra crispiness if desired.
  5. Roast for 20-25 minutes, flipping halfway, until golden brown and crispy.
  6. In a blender, combine tahini, miso, coconut aminos, crushed garlic, rice vinegar, salt, and water. Blend until smooth, adjusting water for desired consistency.
  7. Once eggplant is roasted, serve on a plate topped with miso tahini sauce, drizzle with date syrup, and garnish with sumac onions, parsley, and sesame seeds.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 15gProtein: 6gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 15gSodium: 300mgPotassium: 500mgFiber: 5gSugar: 3gVitamin A: 100IUVitamin C: 5mgCalcium: 70mgIron: 2mg

Notes

Ensure eggplant is sliced evenly for uniform cooking. Garnishes add fresh flavors and elevate the dish significantly.

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