CHARRED EGGPLANT WITH MISO TAHINI
JUNE 1, 2022
Smoky. Earthy. Nutty. Delectable. Plant-based entrees don’t get much more dynamic than this instant favorite.
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mini eggplants, cut in halves lengthwise
1 small head
toasted black sesame seeds
small lemon, cut into half
white miso paste
sweet chili paste
unseasoned rice vinegar
garlic cloves, minced
fresh ginger, grated
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.
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.
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.
Serve at room temperature.