Roasted Eggplant with Creamy Tahini-Miso Dressing
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.
Equipment
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.