Spicy Miso Tahini Eggplant

A bold and creamy eggplant dish where tender roasted eggplant meets a luscious, spicy miso-tahini sauce. This vegan-friendly recipe packs umami, heat, and richness in every bite—perfect as a main, side, or over rice and noodles.

Why You’ll Love This Recipe

• Silky roasted eggplant with deep umami flavor
• Creamy miso-tahini sauce balanced by a spicy kick
• Quick to prepare and vegan-friendly
• Perfect served over rice, noodles, or alongside roasted veggies
• Great make-ahead meal for lunches or dinners

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 medium eggplants, halved lengthwise
• 2 tbsp olive oil
• Salt and pepper, to taste

For the sauce:

• 3 tbsp tahini
• 2 tbsp white miso paste
• 1 tbsp soy sauce or tamari
• 1 tbsp rice vinegar
• 1 tbsp maple syrup or honey
• 1–2 tsp chili garlic sauce (adjust to heat preference)
• 1 garlic clove, minced
• 2–4 tbsp water (to thin sauce)

To garnish:

• Sesame seeds
• Thinly sliced green onions
• Fresh cilantro or parsley (optional)

directions

this recipe

1. Prepare eggplant: Preheat oven to 425°F (220°C). Score the flesh of the eggplant halves in a diamond pattern without piercing the skin.
2. Roast eggplant: Brush eggplant with olive oil and season with salt and pepper. Place on a baking sheet, cut side up, and roast for 25–30 minutes until tender and golden.
3. Make the sauce: While eggplant roasts, whisk together tahini, miso paste, soy sauce, rice vinegar, maple syrup, chili garlic sauce, and minced garlic. Add water little by little to reach a smooth, pourable consistency.
4. Serve: Drizzle the spicy miso tahini sauce over warm roasted eggplant. Garnish with sesame seeds, green onions, and fresh herbs if desired.

Servings and timing

• Serves: 4
• Prep time: 10 minutes
• Cook time: 25–30 minutes
• Total time: 35–40 minutes

Variations

• Add a squeeze of lime juice for brightness
• Top with crushed peanuts or toasted sesame seeds for crunch
• Serve with steamed rice, quinoa, or noodles for a complete meal
• Stir in fresh chili flakes or hot sauce for extra heat
• Use black garlic in the sauce for a deeper umami flavor

storage/reheating

• Store leftovers in an airtight container in the fridge for up to 3 days
• Reheat gently in the oven or microwave
• Sauce can be made ahead and stored separately

FAQs

Can I use regular soy sauce instead of tamari?

Yes, but tamari is gluten-free and has a richer flavor.

How do I prevent eggplant from becoming soggy?

Score the flesh and roast cut side up to allow moisture to evaporate.

Can I make this dish nut-free?

Yes—omit any nut-based garnishes and double-check tahini sources.

Is this dish spicy?

It has a mild to moderate heat depending on chili sauce quantity.

Can I grill the eggplant instead?

Yes, grill scored eggplant for a smoky twist.

What else can I serve with this?

Steamed rice, noodles, or fresh salads complement this dish well.

Can I use other types of eggplants?

Japanese or Chinese eggplants work great too.

Is the sauce vegan?

Yes, all ingredients are plant-based.

How long does the sauce keep?

Store in the fridge for up to a week in an airtight container.

Can I double the sauce recipe?

Absolutely—store extra for use on salads or as a dip.

Conclusion

Spicy Miso Tahini Eggplant is a flavorful and creamy vegan dish that highlights the rich umami of miso and the silky texture of roasted eggplant. Its bold flavors and simple preparation make it a perfect centerpiece or side for any meal.

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