Name: Spicy Miso Tahini Eggplant Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Middle Eastern
Ingredients: 2 medium eggplants; 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 (plus more for frying and topping); 2.5 tbsp tahini; 1 tbsp peanut butter; 1/2 tsp freshly grated ginger; 1 tbsp miso; 2 tsp rice vinegar; 1 tbsp maple syrup; 2-3 tbsp water (to desired consistency); Pomegranate seeds (to taste); Dill (to taste); Chives (to taste); Parsley (to taste); 2 tbsp pine nuts

Ingredients

2 medium eggplants

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 (plus more for topping & frying)

Pomegranate seeds (to taste)

Dill (to taste)

Chives (to taste)

Parsley (to taste)

2 tbsp pine nuts

2.5 tbsp tahini

1 tbsp peanut butter

1/2 tsp freshly grated ginger

1 tbsp miso

2 tsp rice vinegar

1 tbsp maple syrup

2-3 tbsp water (to reach desired consistency)

Instructions

Step 1: Slice the eggplants into 1/2 inch thick rounds. Score each slice lightly and sprinkle both sides generously with salt. Let them sit for 15 minutes to draw out moisture, then pat dry with a clean towel.

Step 2: In a small bowl, combine Aleppo pepper, smoked paprika, brown sugar, seasoned salt, and 1/4 cup olive oil. Brush this spice mixture evenly over both sides of the eggplant slices.

Step 3: Preheat a cast iron skillet over medium-high heat for about 2 minutes. Add a splash of olive oil and wait until it shimmers. Fry the eggplant slices in batches, cooking each side for 3-5 minutes until golden brown on one side, then flip and cook for an additional minute. Avoid burning by adjusting the heat as needed.

Step 4: While frying, prepare the sauce by mixing tahini, peanut butter, grated ginger, miso, rice vinegar, and maple syrup. Add 2-3 tablespoons of water gradually, stirring until the sauce reaches a smooth, pourable consistency.

Step 5: Arrange the fried eggplant on a serving platter. Spoon the sauce generously over the top. Garnish with pomegranate seeds, dill, chives, parsley, pine nuts, and a pinch of black pepper. Adjust seasoning with more salt if needed and serve warm.

Tips & Variations

For a milder spice level, reduce the Aleppo pepper or substitute with smoked paprika only.

Use a mixture of sesame and peanut butter for a richer sauce flavor, or swap peanut butter for almond butter for a different nutty note.

Toast pine nuts lightly before adding for extra crunch and aroma.

Serve over rice or grain bowls for a heartier meal.

FAQs

Can I use other types of eggplant for this recipe?

Yes, Japanese or Chinese eggplants work well due to their tender texture and mild flavor. Adjust cooking time as needed since thinner varieties cook faster.

Is this dish vegan-friendly?

Yes, this recipe is naturally vegan as it contains no animal-derived ingredients. Just ensure your miso paste does not contain any additives you wish to avoid.