Spicy Eggplant with Miso Tahini Sauce
Eggplant, or aubergine, is an ingredient that’s truly transformed our home-cooking experience. We fondly recall the first time we experimented with it together, attempting to recreate a dish we enjoyed at a charming Asian bistro years ago. What came out of our kitchen then was an incredible harmony of smoky, spicy, and savory flavors that left us hooked. And from that moment on, our shared obsession with eggplant recipes began!
Ingredients
Miso Tahini Sauce:
- 3 tbsp Tahini
- 1 tbsp Miso Paste
- ½ tbsp Ginger
- 1.5 tsp Rice Vinegar
- 1 tbsp Agave Nectar
- 2 tsp Water
Grilling Eggplant:
- 2 Eggplants
- 1 tbsp Red Chili Powder
- 1 tbsp Garlic
- 1 tbsp Onion Powder
- 1 tsp Salt
- ¼ cup Extra Virgin Olive Oil
- 1 Birds Eye Chili
Garnish:
- Pomegranate Seeds
- Parsley
- 2 tbsp Pine Nuts
Equipment
Instructions
- Slice the eggplant into 1/2 inch rounds, score and sprinkle with salt.
- Let them sit for 15 minutes and pat dry.
- Mix the Red Chili Powder, Garlic, Onion Powder, Salt and Olive Oil. Brush it on the eggplant slices.
- Preheat a cast iron for 2 minutes on medium high. Then, add a bit of olive oil, once it is shimmering add the eggplant and cook for 3-5 minutes until golden and flip, cook for 1 minute, make sure they don’t burn. Fry in 2-3 batches.
- Mix everything for the sauce, and add as much water as desired.
- Add the sauce on top of the eggplant, top it with Parsley, pomegranate seeds, pine nuts or pecans, black pepper and more salt if needed.
Notes
- Roasting Tips: Make sure to cut your eggplant into even pieces for consistent cooking. Salting the eggplant beforehand can help reduce bitterness and improve texture.
- Sauce Consistency: If the sauce feels too thick, add a splash of warm water until you reach your desired texture.
- Storage: Store leftovers in an airtight container in the fridge for up to three days. Reheat gently to keep the flavors intact.
Nutrition
Calories: 445kcal
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