Description
This Spicy Miso Tahini Eggplant recipe combines the rich umami flavors of miso and tahini with the heat of spicy seasonings, creating a flavorful and satisfying dish that’s perfect as a side or main course.
Ingredients
Scale
For the Eggplant:
- 2 medium eggplants, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
For the Spicy Miso Tahini Sauce:
- 3 tablespoons miso paste
- 2 tablespoons tahini
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup
- 1 teaspoon sriracha (adjust to taste)
- 1 clove garlic, minced
- Water, as needed
For Garnish:
- Sesame seeds
- Chopped scallions
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the eggplant: Place the sliced eggplants on the baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for about 25-30 minutes until tender.
- Make the sauce: In a bowl, whisk together miso paste, tahini, soy sauce, rice vinegar, maple syrup, sriracha, and garlic. Adjust the consistency with water to reach desired thickness.
- Assemble: Once the eggplant is roasted, drizzle the spicy miso tahini sauce over the eggplant slices. Garnish with sesame seeds and chopped scallions.
- Serve: Serve the Spicy Miso Tahini Eggplant hot as a delicious side dish or over cooked grains as a main course.
Notes
- This dish can be made ahead of time and reheated before serving.
- Adjust the spiciness of the sauce to suit your taste preferences.
- Feel free to customize the sauce with additional herbs or seasonings.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 10g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg
