Recipes.

Miso-Baked Eggplant with Tahini Cream

By Meg Yonson


I Quit Sugar - Miso-Baked Eggplant with Tahini Cream
Photo by: Benito Martin
  • 4 servings
  • Prep - 10 mins
    Cooking - 30 mins
  • Total - 40 mins
I Quit Sugar - Miso-Baked Eggplant with Tahini Cream
Photo by: Benito Martin

Cooking the eggplant in this rich miso sauce until it softens and then serving with a nutty tahini dressing is the most delicious way to make use of eggplants when they’re in season. Serve alongside with a piece of grilled fish, chicken or steak for a complete meal.  

Servings: 4
Preparation: 10 mins
Cooking: 30 mins

Ingredients

  • 3 small eggplants, sliced in half longways.
  • 15 ml apple cider vinegar.
  • 1 tablespoon rice malt syrup.
  • 1.5 tablespoons white miso paste.
  • 1 teaspoon ginger, fresh, minced.
  • 5 ml sesame oil.
  • 2 tablespoons black sesame seeds.
  • 1/2 cup raw buckwheat groats.

Tahini Cream

  • 2 tablespoons unhulled tahini.
  • 1/2 cup full-fat yoghurt.

Directions

1. Preheat oven to 180ºC/350ºF/Gas Mark 4 and line a large baking tray with baking paper. Place apple cider vinegar, rice malt syrup, miso, ginger and sesame oil into a small saucepan and place over low heat. Cook and stir mixture until it comes together into a smooth liquid. Turn off heat.

2. Place eggplants, cut side up onto a baking tray. Drizzle over miso sauce and place into the middle of the oven. Bake for 25 minutes until eggplants have totally softened and the tops are caramelised.

3. While the eggplant is baking, cook the buckwheat. Place buckwheat into a small saucepan with 1 cup of water. Place over high heat and bring the the boil Reduce to a simmer, place the lid on and cook for 10 minutes until buckwheat has cooked through.

3. Remove eggplant from the oven, sprinkle over buckwheat and black sesame seeds.

4. To make the Tahini Cream, combine tahini and yoghurt together in a bowl.

5. Serve the eggplant as a side dish with Tahini Cream dolloped over the top.


Note

Styling by Gemma Lush.

Cooking the eggplant in this rich miso sauce until it softens and then serving with a nutty tahini dressing is the most delicious way to make use of eggplants when they’re in season. Serve alongside with a piece of grilled fish, chicken or steak for a complete meal.

Ingredients

  • 3 small eggplants, sliced in half longways.
  • 15 ml apple cider vinegar.
  • 1 tablespoon rice malt syrup.
  • 1.5 tablespoons white miso paste.
  • 1 teaspoon ginger, fresh, minced.
  • 5 ml sesame oil.
  • 2 tablespoons black sesame seeds.
  • 1/2 cup raw buckwheat groats.

Tahini Cream

  • 2 tablespoons unhulled tahini.
  • 1/2 cup full-fat yoghurt.

Directions

1. Preheat oven to 180ºC/350ºF/Gas Mark 4 and line a large baking tray with baking paper. Place apple cider vinegar, rice malt syrup, miso, ginger and sesame oil into a small saucepan and place over low heat. Cook and stir mixture until it comes together into a smooth liquid. Turn off heat.

2. Place eggplants, cut side up onto a baking tray. Drizzle over miso sauce and place into the middle of the oven. Bake for 25 minutes until eggplants have totally softened and the tops are caramelised.

3. While the eggplant is baking, cook the buckwheat. Place buckwheat into a small saucepan with 1 cup of water. Place over high heat and bring the the boil Reduce to a simmer, place the lid on and cook for 10 minutes until buckwheat has cooked through.

3. Remove eggplant from the oven, sprinkle over buckwheat and black sesame seeds.

4. To make the Tahini Cream, combine tahini and yoghurt together in a bowl.

5. Serve the eggplant as a side dish with Tahini Cream dolloped over the top.

Note

Styling by Gemma Lush.

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