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by Skye Swaney Leave a Comment

Miso Roasted Eggplant with Tahini Dressing

A super easy starter or side, these miso roasted mini eggplants are taken to a whole new level by a delicious tahini dressing.

Print

Miso Roasted Eggplant

Prep 5 mins

Cook 15 mins

Total 20 mins

Yield 4 as a side

Ingredients

  • 6 long miniature/baby eggplants, halved
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons miso
  • 2 teaspoons sugar
  • 2 tablespoon rice wine vinegar
  • 1 tablespoon water
  • 1/4 cup natural yoghurt
  • 1 tablespoon tahini
  • 1 tablespoon sesame seeds, toasted
  • 2 tablespoon parsley or coriander, roughly chopped 

Instructions

  • Preheat oven to 180C
  • Lay eggplant halves in a baking tray and drizzle over olive oil
  • In a small bowl, mix together miso, sugar, vinegar and water 
  • Spread miso mixture over cut side of eggplant halves and roast for 15-20 minutes or until deep golden and slightly caramelised
  • To make the dressing, mix tahini and yoghurt with 2-3 tablespoons water until smooth 
  • Drizzle tahini dressing over eggplant, sprinkle with sesame seeds and parsley or coriander and serve

Tagged With: eggplant, japanese, miso, sesame, starter, tahini, vegetables

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