Spicy Miso–Tahini Eggplant with Sesame Herbs
Spicy Miso–Tahini Eggplant is a deeply flavorful, creamy-yet-light dish where roasted eggplant meets a rich umami sauce made from tahini, white miso, chili paste, and lemon. The eggplant becomes silky and caramelized, soaking up the nutty, savory, gently spicy glaze. Finished with fresh herbs and sesame, this dish works beautifully as a main, side, or protein-style veggie plate.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Ingredients
For the Eggplant
2 medium eggplants, sliced lengthwise or into thick rounds
1½ tbsp olive oil
Salt, to taste
For the Spicy Miso–Tahini Sauce
3 tbsp tahini
1½ tbsp white miso paste
1 tbsp soy sauce or tamari
1 tbsp lemon juice or rice vinegar
1–2 tsp chili paste (gochujang or chili garlic; 1 tsp = mild)
1 tsp honey or maple syrup
1 small garlic clove, grated
2–4 tbsp warm water
For Garnish
Sesame seeds (white or black)
Fresh parsley, cilantro, or green onions
Optional: crushed peanuts or almonds
Instructions
1. Roast the Eggplant
Preheat oven to 200°C (400°F).
Arrange eggplant on a lined baking tray.
Brush lightly with olive oil and sprinkle with salt.
Roast for 25–30 minutes, flipping halfway, until golden, soft, and caramelized.
2. Prepare the Sauce
In a bowl, whisk tahini, miso, soy sauce, lemon juice, chili paste, honey, and garlic.
Add warm water gradually until the sauce is creamy and pourable.
Taste and adjust spice, salt, or sweetness.
3. Glaze the Eggplant
Option A – Oven finish (best flavor):
Spoon sauce over roasted eggplant.
Return to oven for 5–7 minutes until glossy and bubbling.
Option B – Pan glaze (faster):
Warm sauce gently in a pan and coat eggplant before serving.
4. Serve
Transfer to a serving plate.
Sprinkle with sesame seeds and fresh herbs.
Finish with nuts if using.
Tips & Notes
Less spicy: Use ½–1 tsp chili paste or replace with smoked paprika.
Extra richness: Add ½ tsp toasted sesame oil to the sauce.
Oil-free: Roast eggplant on parchment with a light water mist.
Meal idea: Serve with brown rice, quinoa, or soba noodles.
Protein add-on: Crispy tofu or chickpeas pair beautifully.
Frequently Asked Questions
Q1: Is miso very salty?
Yes—start small and adjust. White miso is milder and slightly sweet.
Q2: Can I air-fry the eggplant?
Yes! 180°C (360°F) for 15–18 minutes, flipping once.
Q3: Is this dish vegan?
Yes—use maple syrup instead of honey.
Q4: Can I make the sauce ahead?
Absolutely. Keeps 4–5 days refrigerated.
Nutritional Information
Calories: ~310 kcal
Protein: 9 g
Carbohydrates: 22 g
Fat: 22 g
Fiber: 7 g
Sugar: 5 g
Sodium: ~420 mg