Description
Tender eggplant slices pan-fried and glazed with a spicy miso-tahini sauce, garnished with fresh herbs and pomegranate seeds for a vibrant, flavorful dish.
Ingredients
Units
Scale
- 2 medium eggplants, sliced into 1/2-inch rounds
- 1.5 tbsp Aleppo pepper
- 1.5 tsp brown sugar
- 1.5 tbsp smoked paprika
- 1 tsp seasoned salt
- 1/4 cup olive oil, plus more for frying
- 2.5 tbsp tahini
- 1 tbsp peanut butter
- 1/2 tsp freshly grated ginger
- 1 tbsp white miso paste
- 2 tsp rice vinegar
- 1 tbsp maple syrup
- 2–3 tbsp water (to adjust sauce consistency)
- Pomegranate seeds, for garnish
- Fresh dill, chives, and parsley, chopped, for garnish
- 2 tbsp toasted pine nuts, for garnish
Instructions
- Slice eggplants into 1/2-inch rounds and score the flesh. Sprinkle with salt and let sit 15 minutes, then pat dry.
- Mix Aleppo pepper, smoked paprika, brown sugar, seasoned salt, and olive oil. Brush over eggplant slices.
- Heat olive oil in skillet; fry eggplant slices 3-5 minutes each side until golden and tender.
- Whisk tahini, peanut butter, ginger, miso, rice vinegar, maple syrup, and water until smooth.
- Arrange eggplant on platter, drizzle with sauce, and garnish with pomegranate seeds, herbs, and pine nuts.
Notes
- Adjust spice level by varying Aleppo pepper.
- Store leftover sauce in fridge up to 1 week.
- Ensure miso paste is vegan for a plant-based dish.
Nutrition
- Serving Size: 1 serving
- Calories: 445 kcal
- Sugar: 19 g
- Sodium: 1090 mg
- Fat: 34 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 13 g
- Protein: 9 g
- Cholesterol: 0 mg