Spicy Miso Tahini Eggplant
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.
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.
Nutrition
Calories: 445kcal, Carbohydrates: 35g, Protein: 9g, Fat: 34g, Saturated Fat: 5g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 19g, Sodium: 1090mg, Potassium: 1016mg, Fiber: 13g, Sugar: 19g, Vitamin A: 2995IU, Vitamin C: 7mg, Calcium: 83mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.