Miso-Roasted Eggplant with Turmeric-Tahini Sauce
Miso Roasted Eggplant with turmeric-tahini sauce and a fresh herb salad. This satisfying meatless main is packed with anti-inflammatory ingredients and rich, umami flavor.
Servings: 5 servings
Equipment
- Large baking sheet
- Mixing bowls
Ingredients
- 1 1/2 lbs. Japanese eggplant (about 6 total) (or 2 medium globe eggplants)
- 1/2 tsp. kosher salt
- 1 to 2 Tbsp. extra-virgin olive oil
- 3 Tbsp. white miso paste
- 2 tsp. rice vinegar
- 1 tsp. toasted sesame oil
- 1 tsp. honey
- 1/3 cup torn mint leaves
- 1/4 cup sliced scallions
- Toasted sesame seeds for garnish
Turmeric-Tahini Sauce
- 2 Tbsp. tahini
- 1 Tbsp. rice vinegar
- 3/4 tsp. granulated sugar
- 3/4 tsp. ground turmeric
- 1/2 tsp. toasted sesame oil
- 1/2 tsp. grated fresh ginger
- 1/4 tsp. kosher salt
Instructions
- Cut the eggplants in half lengthwise and slice off the tough stem. (Note: if using globe eggplants, slice them lengthwise into thirds.) Use a sharp knife to score flesh of eggplant in a crosshatch design. Salt the eggplant flesh and let sit for 10 minutes.Meanwhile, preheat oven to 425ºF and line a baking sheet with foil or parchment paper and brush with olive oil.Prepare miso glaze by combining miso paste, rice vinegar, sesame oil, and honey in a small bowl. Add 2 tsp. hot water to help mix until smooth. Set aside.
- Blot the eggplant flesh with paper towels and arrange cut side down on prepared baking sheet. Roast for 20 minutes, until the skin begins to shrivel. Remove from the oven and carefully flip the eggplants over. Turn the broiler to HIGH.Brush the eggplants with miso glaze and place under the broiler, about 5 inches from the heat, and broil for about 3 minutes, or until the glaze caramelizes.
- Meanwhile, prepare Turmeric-Tahini Sauce by combining tahini, rice vinegar, sugar, turmeric, ginger, sesame oil, and salt; stir with a whisk. Gradually whisk in up to 2 Tbsp. warm water to thin out sauce to desired consistency.
- Arrange eggplant on a serving platter and drizzle sauce overtop. Scatter fresh mint and scallions overtop, and garnish with toasted sesame seeds. To serve, cut the eggplant halves on the diagonal into 1-1/2 to 2-inch pieces.
Nutrition
Serving: 2.5eggplant halves | Calories: 160kcal | Carbohydrates: 18g | Protein: 3g | Fat: 7.5g | Sodium: 580mg | Fiber: 5g | Sugar: 11g