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Spicy Miso Tahini Eggplant 🍆❤️ 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 or side as well.
Although, this is my absolute favorite eggplant recipe, if you are looking for something similar that isn’t eggplant, you have to try my Miso Mushrooms.
Why You’ll Love Spicy Miso Tahini Eggplant
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?
How To Prepare Spicy Miso Tahini Eggplant
🔪 Slice the eggplant into 1/2 inch rounds, score and sprinkle with salt.
🌟 Let them sit for 15 minutes and pat dry.
🌶 Mix the Aleppo pepper, paprika, brown sugar, seasoned salt and then the olive oil. Next, 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 then 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 and that is it!
Substitutions and Variations
- 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 substitute the peanut butter for only tahini, cashew or almond butter.
- You can use your favorite herbs or which ever ones you have on hand!
- Nuts are also quite easy to swap for your favorite ones.
- You can use agave syrup instead of maple syrup.
- You can omit the Aleppo pepper or swap it for any other pepper you like!
Chef Nadia’s 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.
Similar Recipes
Common Questions
You can use zucchini if you absolutely don’t like eggplant although I am confident this will convert you.
You can just tahini, or use cashew or almond butter instead of peanut butter.
You can use agave syrup instead of maple syrup.
Yes of course! You can use any pepper of your choice instead of Aleppo pepper.
Spicy Miso Tahini Eggplant
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, to taste
- Dill, to taste
- Chives, to taste
- 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
- 2-3 tbsp Water , to get to desired consistency
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 Aleppo pepper, paprika, brown sugar, seasoned 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 herbs, pomegranate seeds, pine nuts, black pepper and more salt if needed.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
