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Spicy Eggplant & Miso Tahini…If you don’t like eggplant, I firmly believe this will make you a convert! I always serve these as an appetizer, but honestly? It is perfect as a main as well. Although, this is my absolute favorite eggplant recipe, if you are looking for more of a main dish recipe, you have to try my plain Spicy Miso Eggplant.

Why You’ll Love Spicy Eggplant & Miso Tahini

You will love it because I said so…I kid, I kid…sort of. Seriously though? You will love it because it is relatively simple to make, it is great as an appetizer, EXTREMELY flavorful and versatile because it is quite easy to make your own if you know what I mean?

Substitutions

Ok, so I really REALLY want you to try this as is, but there are quite a bit of subs for you! Let’s start with the star of the show, the eggplant. You could sub eggplant for zucchini if you absolutely don’t like eggplant although I am confident this will convert you. You can also sub the peanut butter for only tahini, cashew or almond butter. Herbs are always easy to swap as well as the nuts! You can use agave syrup instead of maple syrup. Lastly, you can omit the Aleppo pepper or swap it for any other you like!

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Spicy Eggplant & Miso Tahini
Spicy Eggplant & Miso Tahini

Recipe Tip

  • Although the bitterness has been bred out of modern eggplant, I still find that sprinkling with salt will remove whatever bitterness is left and it will make it get a nicer sear.

Spicy Eggplant & Miso Tahini

By Nadia Aidi
Spicy Eggplant & Miso Tahini…If you don't like eggplant, I firmly believe this will make you a convert! I always serve these as an appetizer, but honestly? It is perfect as a main as well.

Ingredients 

  • 2 medium eggplants
  • 1.5 tbsp aleppo pepper
  • 1.5 tsp brown sugar
  • 1.5 tbsp smoked paprika
  • 1 tsp seasoned salt, Pegs
  • 1/4 cup olive oil, more for topping & frying them in
  • pomegranate seeds
  • dill, chives & parsley to taste
  • 2 tbsp pine nuts

Miso Tahini Sauce:

  • 2.5 tbsp tahini
  • 1 tbsp peanut butter
  • 1/2 tsp ginger, freshly grated
  • 1 tbsp miso
  • 2 tsp rice vinegar
  • 1 tbsp maple syrup
  • Water to get to desired consistency, 2-3 tbsp

Directions 

  • Slice the eggplant into 1/2 inch rounds, score and sprinkle with salt.
  • Let them sit for 15 min and pat dry.
  • Mix the aleppo pepper, paprika, brown sugar, seasoned salt & olive oil and brush it on the eggplant slices.
  • Preheat a cast iron for 2 min on medium high. Add a bit of olive oil, once it is shimmering add the eggplant and cook for 3-5 min until golden and flip, cook for 1 min, 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 herbs, pomegranate seeds, pine nuts, black pepper and more salt if needed

Video

Nutrition information is automatically calculated, so should only be used as an approximation.

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