Discover a culinary delight that will tantalize your taste buds and elevate your plant-based meals to new heights! Our Miso Roasted Eggplant with Turmeric Tahini Sauce is not just a dish; it's an experience that combines rich umami flavors with the vibrant, earthy notes of turmeric. Perfectly roasted to golden perfection, these eggplants are slathered in a creamy, zesty sauce that will have you coming back for seconds! Whether you're a seasoned vegan or just looking to incorporate more vegetables into your diet, this recipe is a must-try that promises to impress. Get ready to dive into a world of flavor that’s simple to create and utterly irresistible!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Vegan
Serves: 2 servings
Ingredients
- 2 medium eggplants, halved
- 2 tablespoons miso paste
- 2 tablespoons olive oil
- Salt to taste
- 1/4 cup tahini
- 1 tablespoon lemon juice
- 1 teaspoon turmeric
- Water to thin the sauce
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking.
- Wash the eggplants and cut them in half lengthwise. Using a sharp knife, score the flesh in a diamond pattern, being careful not to cut through the skin.
- In a small bowl, mix miso paste and olive oil until well combined. Brush the mixture generously over the cut side of each eggplant half, ensuring the scoring helps the marinade penetrate deeply.
- Sprinkle a pinch of salt over the eggplant halves to enhance flavor and help draw out moisture.
- Place the eggplant halves cut-side up on the prepared baking sheet. Roast in the preheated oven for 20-25 minutes, or until the flesh is soft and golden brown with slightly crispy edges.
- While the eggplant roasts, prepare the turmeric tahini sauce. In a medium bowl, whisk together tahini, lemon juice, and turmeric powder.
- Gradually add water, a tablespoon at a time, to thin the sauce to a smooth, pourable consistency. Taste and adjust seasoning if needed.
- Once eggplants are roasted, remove from the oven and let cool for 2-3 minutes.
- Drizzle the turmeric tahini sauce generously over the roasted eggplant halves.
- Serve immediately, garnishing with optional fresh herbs like chopped parsley or cilantro if desired.
Tips
- Choose the Right Eggplant: Look for medium-sized eggplants with smooth, shiny skin. Avoid any that have blemishes or soft spots for the best texture and flavor.
- Score the Flesh: Scoring the eggplant flesh in a diamond pattern not only enhances the presentation but also allows the miso marinade to penetrate deeper, resulting in a more flavorful dish.
- Don’t Rush the Roasting: Make sure to roast the eggplants until they are soft and golden brown. This caramelization adds depth to the flavor and a delightful texture.
- Adjust the Sauce Consistency: Depending on your preference, you can add more or less water to the turmeric tahini sauce to achieve your desired thickness. A thinner sauce works great for drizzling, while a thicker one can be used as a dip.
- Garnish for Extra Flavor: Fresh herbs like parsley or cilantro not only add a pop of color but also enhance the dish's flavor profile. Consider adding a sprinkle of sesame seeds for added crunch!
- Make it a Meal: Pair the roasted eggplant with a side of quinoa or brown rice for a complete meal that is both satisfying and nutritious.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 18g
Protein: 9g
Fat: 22g
Saturated Fat: 3g
Cholesterol: 0mg
