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Spicy Eggplant & Miso Tahini Sauce

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Spicy Eggplant & Miso Tahini Sauce 👌🏻❤️ I topped it with a bunch of herbs & it was delicious.
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.
•2 tbsp walnuts.
Miso Tahini Sauce:
3 tbsp tahini (or 2 tbsp tahini & 1 tbsp peanut butter).
1 tbsp miso.
1.5 tsp rice vinegar.
1.5 tsp maple syrup.
•water to get to desired consistency (2-3 tbsp).
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.