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Roasted Eggplant with Miso Tahini Sauce Recipe

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This Roasted Eggplant with Miso Tahini recipe is a flavorful and healthy dish perfect as a side or light main. Tender roasted eggplant slices are seasoned with garlic powder, paprika, salt, and pepper, then drizzled with olive oil and roasted to golden perfection. They're served topped with a creamy, umami-rich miso tahini sauce, fresh sumac-spiced onions, a touch of date syrup for sweetness, chopped parsley, and sesame seeds. This easy-to-make recipe brings a delightful balance of smoky, savory, and slightly sweet flavors, showcasing the versatility of eggplant in a wholesome, plant-based dish.

Ingredients

Eggplant Preparation

  • 1 large eggplant or 2 small eggplants
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 3-4 tbsp olive oil (divided)

Miso Tahini Sauce

  • 1/4 cup tahini paste
  • 2 tsp white miso paste
  • 1 tbsp coconut aminos or low-sodium soy sauce
  • 1 clove garlic, crushed
  • 1 tsp rice vinegar
  • 3-4 tbsp water, as needed
  • Pinch of salt
  • Optional: 1 tsp date syrup or honey (optional, usually drizzled on top)

Toppings

  • Date syrup (for drizzling)
  • Sumac onions (thinly sliced onions tossed with sumac)
  • Chopped parsley
  • Sesame seeds

Instructions

  1. Preheat the oven: Set your oven to 425°F (220°C) to prepare for roasting the eggplant.
  2. Prepare the eggplant: Trim the ends off the eggplant, then cut it in half lengthwise. Slice each half into 4-inch sticks and place them in a large mixing bowl.
  3. Season the eggplant: Drizzle about 2 tablespoons of olive oil over the eggplant sticks. Sprinkle with garlic powder, paprika, salt, and black pepper. Toss them thoroughly with your hands ensuring each piece is evenly coated.
  4. Arrange for roasting: Spread the seasoned eggplant sticks in a single layer on a parchment-lined baking sheet. Drizzle an additional 1-2 tablespoons of olive oil on top to promote browning.
  5. Roast the eggplant: Place the baking sheet in the oven and roast for 20-25 minutes. Flip the eggplant sticks to ensure even cooking and roast for another 10 minutes, or until the eggplant turns golden brown and tender.
  6. Prepare the miso tahini sauce: While the eggplant roasts, blend together tahini paste, white miso paste, coconut aminos (or soy sauce), crushed garlic, rice vinegar, and a pinch of salt. Begin with 3 tablespoons of water and add more as needed to thin the sauce to a smooth, drizzly consistency. Adjust salt according to taste. Typically, date syrup is reserved to drizzle on top rather than in the sauce.
  7. Plate and garnish: Once the eggplant is roasted, transfer it to a serving plate. Generously spoon the miso tahini sauce over the roasted eggplant sticks. Top with sumac-spiced onions, a drizzle of date syrup, chopped parsley, and a sprinkle of sesame seeds for added flavor and texture.

Notes

  • This dish is naturally vegan and gluten-free when using coconut aminos or gluten-free soy sauce.
  • You can adjust the thickness of the miso tahini sauce by adding more or less water to suit your preference.
  • Sumac onions add a tangy, lemony flavor—if unavailable, a squeeze of lemon juice on sliced onions works as a substitute.
  • Roast the eggplant until tender and nicely browned to enhance flavor and texture.
  • Use date syrup or honey sparingly for sweetness; it can be omitted for a less sweet version.
  • Leftover sauce keeps well refrigerated for up to 3 days.

Find it online: https://miracooking.com/roasted-eggplant-with-miso-tahini-sauce-recipe/