Roasted Eggplant Fries with Creamy Tahini-Miso Dressing

This Roasted Eggplant with Creamy Tahini-Miso Dressing is packed full of nutty, tart, umami-full flavor.

Bonus? It comes together in under 15 minutes!

The first time I made roasted eggplant fries with creamy tahini-miso dressing it tasted of perfection (cue angels singing, it is that delicious).

But then I introduced some of that bangin’ leftover dressing to a bowl of uninspiring brussels sprouts in the fridge and suddenly, true love was born. Call it a meet-cute of vegetables and umami.

Roasting eggplant on its own turns it from a slightly bitter, tough veggie into something that is velvety and sweet. But, when paired with this creamy tahini-miso dressing, roasted eggplant really sings.

The creamy dressing is a blend of salty umami flavors from the miso, nuttiness from the tahini paste, a touch of tart from a squeeze of fresh lime juice, and just enough light, sugary sweetness.

Roasted eggplant the right way, in two parts

To really get a good depth of flavor into the roasted eggplant before it’s brushed with that utterly creamy tahini-miso dressing, it’s most important to make the roasted eggplant in two parts; first, just a sprinkle of salt and a light addition of the dressing, which will help bring out the creamy texture of roasted eggplant while leaving the flavor of the dressing light.

Then, brush on the rest of the tahini-miso dressing and roast the eggplant little more, which deepens the flavor of each and brings the whole dish together.

If you wished, you could also double the creamy tahini-miso dressing, and then drizzle it cold on the hot eggplant after the dish is out of the oven, or just, you know, drink it straight with a straw, but that’s entirely up to you.

When shopping for eggplant, look for the small ones. Not only will a smaller eggplant cook faster than a large one, but the sweet, roasted flavor is easier to come by than the big ones, which sometimes take a while longer in the oven to lose the bitterness.

The final result? Roasted eggplant with creamy tahini-miso dressing that’s smooth, velvety, sweet and tart. It’s practically perfect in every way.

Roasted Eggplant with Creamy Tahini-Miso Dressing

Ruthy Kirwan

The eggplant is roasted in two parts; once, to get crisped in the oven, and another, to bake in the flavor of the creamy tahini-miso dressing. I love this dressing; double it up and use it to slather on roast chicken, use as salad dressing, cook with vegetables, and more.

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Course Side Dish

Equipment

• 1 Full-Size Sheet Pan, 11 x 7 inch

Ingredients

  

• 1 medium eggplant
• 1/4 teaspoon salt
• 1 tablespoon white miso paste
• 1 tablespoon tahini paste
• 1/2 teaspoon white sugar
• 1 lime juiced
• 1 teaspoon peanut oil
• 1 tablespoon hot water
• 1 tablespoon sesame seeds

Instructions

 

Prep Ahead:

• In a small bowl, combine the miso paste, tahini paste, sugar and lime. Use a fork or a small whisk to mix well; there likely will be lumps. Add the hot water a little at a time, whisking in between each addition, until the dressing is smooth. You may not need to use all the water.
• Store the dressing in a resealable container in the fridge for up to one week.

Prepare From Prepped:

• Preheat the oven to 425*F/218*C.
• While the oven is heating, cut the top off the eggplant, then slice into pieces about 1/2″/1.27cm thick. You can cut the eggplant into thick strips, or you can slice it into steaks- just make sure the thickest part of the eggplant is no more than 1/2″/1.27cm thick.
• Lay the eggplant pieces on a sheet pan lined with parchment paper or aluminum foil.
• Lightly sprinkle the eggplant with salt, then set aside while you make the dressing.
• Brush the tops of the eggplant lightly with the dressing, reserving the rest. Place the eggplant in the oven and roast for 5 minutes.
• Remove the eggplant from the oven and brush with the remaining dressing. Place back in the oven and roast a further 5-8 minutes, until the eggplant is completely soft all the way through.
• Remove and sprinkle with sesame seeds. Serve warm.

Make From Fresh:

• Preheat the oven to 425*F/218*C.
• While the oven is heating, cut the top off the eggplant, then slice into pieces about 1/2″/1.27cm thick. You can cut the eggplant into thick strips, or you can slice it into steaks- just make sure the thickest part of the eggplant is no more than 1/2″/1.27cm thick.
• Lay the eggplant pieces on a sheet pan lined with parchment paper or aluminum foil.
• Lightly sprinkle the eggplant with salt, then set aside while you make the dressing.
• In a small bowl, combine the miso paste, tahini paste, sugar and lime. Use a fork or a small whisk to mix well; there likely will be lumps. Add the hot water a little at a time, whisking in between each addition, until the dressing is smooth. You may not need to use all the water.
• Brush the tops of the eggplant lightly with the dressing, reserving the rest. Place the eggplant in the oven and roast for 5 minutes.
• Remove the eggplant from the oven and brush with the remaining dressing. Place back in the oven and roast a further 5-8 minutes, until the eggplant is completely soft all the way through.
• Remove and sprinkle with sesame seeds. Serve warm.

Tried this recipe?Let us know how it was!

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