Description
Caramelized miso-roasted eggplant topped with golden turmeric-tahini sauce.
Ingredients
2 medium Japanese eggplants
2 tbsp white miso paste
2 tbsp olive oil
1 tbsp lemon juice
1 garlic clove, minced
1 tsp maple syrup (optional)
1/4 cup tahini
1/2 tsp turmeric
2 tbsp lemon juice (for sauce)
1/2 tsp garlic powder
Warm water to thin
Salt, pepper to taste
Instructions
1. Slice eggplants lengthwise and score flesh.
2. Whisk miso, olive oil, lemon juice, garlic, maple syrup.
3. Brush marinade onto eggplants and rest 15 minutes.
4. Roast at 400°F (200°C) for 25–30 minutes.
5. Mix tahini, turmeric, lemon juice, garlic powder, water.
6. Drizzle sauce over roasted eggplants.
7. Top with fresh herbs before serving.
Notes
Store leftovers for 3 days in fridge. Reheat in oven for best texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main/Side Dish
- Method: Roasting
- Cuisine: Fusion
Nutrition
- Serving Size: 1/2 eggplant with sauce
- Calories: 180
- Sugar: 3g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Miso-Roasted Eggplant with Turmeric-Tahini Sauce, vegan, gluten-free