Roasted Eggplant with Miso Tahini

• servings: 4 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

1 large eggplant or 2 small

1 tsp garlic powder

1 tsp paprika

1/2 tsp salt

1/2 tsp black pepper

Olive oil

1/4 cup tahini paste

2 tsp white miso paste

1 tbsp coconut aminos or low-sodium soy sauce

1 clove crushed garlic

1 tsp rice vinegar

3 -4 tbsp water, as needed

Pinch salt

Optional: 1 tsp date syrup or honey

Date syrup

Sumac onions

Chopped parsley

Sesame seeds

Directions

Preheat the oven to 425 F

Trim the ends off the eggplant then cut the eggplant in half. Slice each half into 4u0022 sticks and place them in a large bowl.

Drizzle with about 2 tbsp olive oil and the salt, pepper, garlic powder and paprika. Toss together with your hands to make sure the eggplant is evenly coated. Layer the eggplant sticks on a parchment lined baking sheet. Drizzle with another 1-2 tbsp of olive oil

Roast for about 20-25 minutes. Flip the eggplant and finish cooking for another 10 minutes, until the eggplant has browned.

While that roasts, prepare your miso tahini sauce by blending together all of the sauce ingredients until smooth- I drizzled date syrup at the end, so I left out the date syrup from the tahini sauce. Start with 3 tbsp of water and add more as needed to thin out the sauce. Adjust salt to taste.

Once the eggplant is ready, transfer to a plate and top with miso tahini sauce, sumac onions, a drizzle of date syrup, chopped parsley and sesame seeds.

Nutrition

• Calories: 300 kcal