Description
A delicious and easy recipe for Spicy Miso Tahini Eggplant that combines bold flavors and simple techniques.
Ingredients
Scale
- 2 medium eggplants
- 3 tablespoons miso paste
- 2 tablespoons tahini
- 1 tablespoon soy sauce
- 1 tablespoon maple syrup
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 tablespoon sesame oil
- 1 tablespoon chili paste
- 2 tablespoons water
- 1 tablespoon sesame seeds
Instructions
- Preheat your oven to 400°F (200°C).
- Slice the eggplants in half lengthwise and score the flesh in a diamond pattern.
- In a bowl, mix together miso paste, tahini, soy sauce, maple syrup, garlic, ginger, sesame oil, chili paste, and water until smooth.
- Brush the miso tahini mixture over the cut side of the eggplants.
- Place the eggplants on a baking sheet, cut side up, and sprinkle with sesame seeds.
- Bake for 25-30 minutes or until the eggplants are tender and golden.
- Serve hot and enjoy!
Notes
- The eggplants can be grilled instead of baked for a smokier flavor.
- Add more chili paste for extra heat if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Vegan
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 half of eggplant
- Calories: 250
- Sugar: 6g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Spicy Miso Tahini Eggplant, Eggplant recipe, Vegan eggplant dish