Spicy Eggplant & Miso Tahini Sauce

• 2 medium eggplants (sliced into 1/2 inch thick rounds and scored).

• 1.5 tbsp aleppo pepper.

• 1.5 tsp brown sugar.

• 1.5 tbsp smoked paprika.

• 1 tsp seasoned salt (Pegs).

• 1/4 cup olive oil (more for topping & frying them in).

• Pomegranate seeds.

• Dill, chives & parsley to taste.

• 3 tbsp tahini (or 2 tbsp tahini & 1 tbsp peanut butter).

• 1 tbsp miso.

• 1.5 tsp rice vinegar.

• 1.5 tsp maple syrup.

• 1.- mix the aleppo pepper, paprika, brown sugar, seasoned salt & olive oil and brush it on the eggplant slices.

• 2.- preheat a cast iron for 5 min on medium high. Add a bit of olive oil, once it is shimmering add the eggplant and cook for 3-5 min until golden and flip, cook for 1 min, make sure they don’t burn. Might need to fry them in 2 batches.

• 3.- mix everything for the sauce.

• 4.- add the sauce on top of the eggplant, top it with herbs, pom seeds, walnuts, black pepper and more salt if needed.

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