Charred Eggplant with Miso Tahini
Smoky charred eggplant meets a bold, umami-rich miso tahini dressing in this stunning warm salad. Nestled over crisp summer lettuce and finished with toasted black sesame seeds and fresh marigold petals, it's as gorgeous as it is flavorful. A dish that proves simple ingredients, treated well, can be truly show-stopping.
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Featured Seedlings
Ingredients
- 1 lb mini eggplants, cut in halves lengthwise
- 1 small head leaf lettuce
- 6 leaves genovese basil
- to garnish marigold petals
- 1 Tbsp toasted black sesame seeds
- 3 Tbsp olive oil
- 1 small lemon, cut into half
- 1/3 c tahini
- 1 tsp white miso paste
- 1/2 c sweet chili paste
- 1/4 c unseasoned rice vinegar
- 3 Tbsp tamari
- 2 Tbsp sriracha
- 2 Tbsp sesame oil
- 2 garlic cloves, minced
- 3″ fresh ginger, grated
Instructions
Step 1
In a medium mixing bowl, add all of the Miso Tahini ingredients: tahini, white miso paste, sweet chili sauce, rice vinegar, tamari, sriracha, sesame oil, minced garlic, and grated ginger. Whisk together until combined. Season with salt and pepper. Set aside.
Step 2
In a large bowl, toss the eggplant in olive oil and season with salt and pepper. Heat a large cast-iron skillet over medium-high heat. Cook the eggplant until soft and charred on both sides. About 3 - 5 minutes per side. Set aside.
Step 3
Tear the lettuce into large pieces and scatter them evenly onto a serving platter. Place the charred eggplant slices on top of the lettuce. Drizzle the miso tahini over the eggplant and lettuce and squeeze fresh lemon juice all over the top. Garnish with toasted black sesame seeds.
Step 4
Serve at room temperature.