Roasted Eggplants with Miso-Tahini Sauce
Pane-bistecca
Another eggplant recipe, this time roasted eggplant with miso-tahini sauce.
You can do a lot with eggplant because it takes on any flavor. Miso goes very well with it, but so does tahini. Both ingredients add a lot of umami. Miso is made from soybeans and tahini from sesame seeds. These roasted eggplants are delicious! The dish can also be served cold as a salad.
As I mentioned before I love eggplants! They take the taste from their dressings. My mother-in-law once said eggplants are tasteless. Yes, this is true if you just steam them. They do not have any taste then. You need to pair them with something very tasty, like miso or tahini.
You can do a lot with eggplant because it takes on any flavor. Miso goes very well with it, but so does tahini. Both ingredients add a lot of umami. Miso is made from soybeans and tahini from sesame seeds. These roasted eggplants are delicious! The dish can also be served cold as a salad.
As I mentioned before I love eggplants! They take the taste from their dressings. My mother-in-law once said eggplants are tasteless. Yes, this is true if you just steam them. They do not have any taste then. You need to pair them with something very tasty, like miso or tahini.
Ingredients
2-3 Eggplants cut into 5 cm long sticks
Olive Oil
Salt and Pepper
Paprika
Chili
2 tbsp Tahini Paste
2 tbsp white Miso
3 tbsp Soy Sauce
2 chopped Garlic cloves
1 tbsp weisser Essig
Salt and Pepper
1 tsp Honey
some Water
Sauce
Instructions
1
Step 1
Place the eggplant sticks in a bowl and mix with the olive oil. Then mix in the spices.
2
Step 2
Spread on a baking sheet and roast in the oven at 180°C for about 30 minutes.
3
Step 3
Mix the ingredients for the sauce together, adding water to thin if necessary. Pour this sauce over the cooked eggplant and serve sprinkled with roasted onions.
Notes
More eggplant dishes!
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