CHARRED EGGPLANT WITH MISO TAHINI
·
JUNE 1, 2022
Servings
4
Difficulty
Easy
Prep Time
20 mins
Cook Time
25 mins
Smoky. Earthy. Nutty. Delectable. Plant-based entrees don’t get much more dynamic than this instant favorite.
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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.