Roasted Eggplant with Miso Tahini Recipe
This Roasted Eggplant with Miso Tahini recipe offers a flavorful and satisfying dish with tender, caramelized eggplant sticks coated in a smoky spice blend and topped with a creamy, tangy miso tahini sauce. Perfect as a side or a light main, it balances umami, sweetness, and acidity, enhanced with sumac onions, fresh parsley, and sesame seeds for added texture and brightness.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: Middle Eastern
- Diet: Vegetarian
Ingredients
Eggplant and Seasoning
- 1 large eggplant or 2 small eggplants
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- Olive oil, about 3-4 tbsp
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 (for drizzling)
Garnishes
- Sumac onions
- Chopped parsley
- Sesame seeds
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the eggplant evenly and achieve a nice caramelization.
- Prepare Eggplant: Trim off the ends of the eggplant, then cut it in half lengthwise. Slice each half into 4-inch long sticks and place them in a large mixing bowl.
- Season Eggplant: Drizzle about 2 tablespoons of olive oil over the eggplant sticks along with the garlic powder, paprika, salt, and black pepper. Use your hands to toss everything together, ensuring the eggplant is evenly coated. Spread the sticks out in a single layer on a parchment-lined baking sheet and drizzle an additional 1-2 tablespoons of olive oil over them.
- Roast Eggplant: Place the tray in the preheated oven and roast the eggplant for 20-25 minutes. Flip the sticks halfway through, then continue roasting for another 10 minutes or until the eggplant is browned and tender.
- Make Miso Tahini Sauce: While the eggplant roasts, combine the tahini paste, white miso paste, coconut aminos (or soy sauce), crushed garlic, rice vinegar, and a pinch of salt in a blender or bowl. Add 3 tablespoons of water and blend or whisk until smooth. Add more water as needed to reach a creamy but pourable consistency. Adjust seasoning and salt to taste.
- Assemble and Serve: Transfer the roasted eggplant onto a serving plate. Drizzle generously with the miso tahini sauce, then top with sumac onions, a drizzle of date syrup (optional), chopped parsley, and sesame seeds. Serve warm and enjoy the layered flavors and textures.
Notes
- You can substitute coconut aminos with low-sodium soy sauce for a similar umami flavor.
- Date syrup or honey is optional but adds a nice touch of sweetness to balance the sauce.
- Sumac onions add a tangy punch; if unavailable, thinly sliced red onions with a sprinkle of lemon juice are a good substitute.
- For a gluten-free version, use gluten-free soy sauce or coconut aminos.
- Leftover roasted eggplant can be refrigerated and served cold or reheated gently.
