Name: Spicy Miso Tahini Eggplant: An Incredible Ultimate Recipe
Prep time: 15 min
Cook time: PT-485798H30M28S
Total time: PT-485798H30M28S
Cuisine: Vegan
Ingredients: 1 large eggplant; 2 tablespoons miso paste (white or red); 2 tablespoons tahini; 1 tablespoon soy sauce; 1 tablespoon maple syrup or honey; 1 tablespoon rice vinegar or apple cider vinegar; 1 teaspoon sesame oil; 1–2 teaspoons chili paste or sauce (adjust to taste); 2 cloves garlic, minced; 1 tablespoon fresh ginger, grated; Salt and pepper to taste; 2 tablespoons sesame seeds (for garnish); Green onions, sliced (for garnish)

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Why You’ll Love This Recipe

This dish features perfectly roasted eggplant, tender and caramelized, topped with a luscious sauce that balances salty miso, nutty tahini, sweet maple syrup, and spicy chili paste. The broiling step adds a beautiful glaze and deepens the flavors. It’s quick to prepare and impressive to serve.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 large eggplant
2 tablespoons miso paste (white or red)
2 tablespoons tahini
1 tablespoon soy sauce
1 tablespoon maple syrup or honey
1 tablespoon rice vinegar or apple cider vinegar
1 teaspoon sesame oil
1–2 teaspoons chili paste or sauce (adjust to taste)
2 cloves garlic (minced)
1 tablespoon fresh ginger (grated)
Salt and pepper to taste
2 tablespoons sesame seeds (for garnish)
Green onions (sliced, for garnish)

directions

Preheat the Oven: Preheat your oven to 400°F (200°C) while you prepare the eggplant.
Slice the Eggplant: Cut the eggplant in half lengthwise, then score the flesh in a diagonal pattern without cutting through the skin. This helps the eggplant cook evenly and soak up flavor.
Season the Eggplant: Brush the cut sides of the eggplant with olive oil. Sprinkle with salt and pepper for added flavor.
Roast the Eggplant: Place the eggplant halves cut-side down on a baking sheet. Roast for 25–30 minutes or until they are tender and slightly caramelized.
Prepare the Sauce: In a mixing bowl, whisk together the miso paste, tahini, soy sauce, maple syrup, rice vinegar, sesame oil, chili paste, garlic, and ginger until smooth.
Add Water: If the sauce is too thick, add a little water until it reaches your desired consistency.
Coat the Eggplant: Remove the roasted eggplant from the oven and flip them cut-side up. Generously spread the miso-tahini sauce over the eggplant halves.
Broil for a Finish: Return the eggplant to the oven and broil for about 5–8 minutes. This will caramelize the sauce slightly, adding depth to the flavor.
Garnish and Serve: Once done, remove from the oven, and top with sesame seeds and sliced green onions. Serve warm.

Servings and timing

This recipe yields about 2 servings.
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: Approximately 40–45 minutes

Variations

Adjust Spice: Increase or decrease chili paste to your heat preference.
Vegan Sweetener: Use maple syrup to keep the dish vegan.
Add Crunch: Sprinkle toasted peanuts or cashews on top for texture.
Herb Options: Add fresh cilantro or basil for extra freshness.
Extra Sauce: Double the sauce ingredients to serve as a dip or drizzle for other dishes.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave until warmed through. The sauce may thicken upon standing; add a splash of water if needed when reheating.

FAQs

Can I use smaller eggplants?

Yes, adjust roasting time accordingly; smaller eggplants may cook faster.

Is this recipe gluten-free?

Use gluten-free soy sauce or tamari to make this dish gluten-free.

Can I prepare the sauce ahead?

Yes, make the sauce up to 2 days in advance and store in the refrigerator.

How spicy is this dish?

Mild to medium depending on the amount of chili paste used.

Can I substitute tahini?

Use peanut butter or almond butter for a different nutty flavor.

What if I don’t have rice vinegar?

Apple cider vinegar or lemon juice can be substituted.

How do I prevent eggplant from becoming bitter?

Choose fresh, firm eggplants and salt them lightly before cooking to reduce bitterness.

Can I grill the eggplant instead?

Yes, grilling works well and adds a smoky flavor.

What sides pair well?

Serve with steamed rice, quinoa, or a fresh salad.

Can I make this dish vegan?

Yes, use maple syrup instead of honey and ensure your chili paste is vegan.

Conclusion

Spicy Miso Tahini Eggplant is a delicious, nutrient-rich dish that combines roasted eggplant with a flavorful miso and tahini sauce. Easy to prepare and full of umami, it’s perfect for a satisfying vegan or vegetarian meal that’s sure to please any palate.

Spicy Miso Tahini Eggplant: An Incredible Ultimate Recipe

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Spicy Miso Tahini Eggplant features tender roasted eggplant coated with a savory, spicy miso-tahini sauce, offering a rich, umami-packed vegan dish with a caramelized finish.

Author: Amy
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: 40–45 minutes
Yield: 2 servings
Category: Main Dish
Method: Roasting, Broiling
Cuisine: Vegan, Asian-inspired
Diet: Vegan

Instructions

Preheat oven to 400°F (200°C).
Slice eggplant in half lengthwise; score flesh diagonally without cutting through skin.
Brush cut sides with olive oil and season with salt and pepper.
Place eggplant cut-side down on baking sheet and roast 25–30 minutes until tender and caramelized.
Whisk together miso paste, tahini, soy sauce, maple syrup, rice vinegar, sesame oil, chili paste, garlic, and ginger until smooth.
Add water to sauce if too thick for desired consistency.
Flip roasted eggplant cut-side up; spread miso-tahini sauce generously over halves.
Broil eggplant for 5–8 minutes to caramelize sauce.
Remove from oven; garnish with sesame seeds and sliced green onions. Serve warm.