Description
Silky roasted eggplant drizzled with a savory miso tahini sauce, topped with toasted sesame seeds and fresh herbs, creating a perfect balance of smoky, creamy, and umami flavors.
Ingredients
Scale
- 2 medium eggplants, sliced lengthwise
- 3 tablespoons miso paste
- 3 tablespoons tahini
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon soy sauce
- 1 teaspoon sesame seeds, toasted
- Small handful fresh herbs (parsley or cilantro)
Instructions
- Preheat the oven to 400°F (200°C).
- Whisk together miso paste, tahini, olive oil, garlic, lemon juice, and soy sauce until smooth.
- Line a baking sheet with parchment paper.
- Lay the eggplant slices on the sheet, brush with olive oil, and season lightly with salt.
- Roast for 25-30 minutes, flipping halfway, until the flesh is soft and golden.
- Drizzle the miso tahini sauce over the warm eggplant and sprinkle with toasted sesame seeds.
- Garnish with fresh herbs and serve warm.
Notes
- Choose firm, glossy eggplants for best texture.
- Balance the sauce with extra lemon juice if needed.
- Toast sesame seeds lightly to enhance nuttiness.
- Prepare sauce ahead to save time.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Fusion
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 180
- Sugar: 3g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg