PrintSpicy Miso Tahini Eggplant Vegan Dinner You’ll Love!
A delicious and flavorful vegan dinner featuring eggplant coated in a spicy miso tahini sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Asian
- Diet: Vegan
Ingredients
Scale
- 2 medium eggplants
- 3 tablespoons miso paste
- 2 tablespoons tahini
- 1 tablespoon soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon sesame oil
- 1 teaspoon chili paste
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- Sesame seeds for garnish
- Chopped green onions for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Slice the eggplants in half lengthwise and score the flesh in a diamond pattern.
- In a bowl, mix together miso paste, tahini, soy sauce, maple syrup, sesame oil, chili paste, garlic, and ginger until smooth.
- Brush the miso tahini mixture generously over the cut sides of the eggplants.
- Place the eggplants cut side up on a baking sheet and roast for 25-30 minutes until tender.
- Remove from the oven and sprinkle with sesame seeds and chopped green onions before serving.
Notes
- Adjust the level of chili paste according to your spice preference.
- Serve with rice or quinoa for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 eggplant half
- Calories: 180
- Sugar: 3g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg