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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.

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)

Instructions

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

Notes

Adjust chili paste to preferred spice level.

Use maple syrup to keep dish vegan.

Add toasted peanuts or cashews for crunch.

Fresh cilantro or basil can be added for freshness.

Double sauce ingredients to use as dip or drizzle.

Nutrition

Find it online: https://chocolatecoveredamy.com/spicy-miso-tahini-eggplant/