It’s been hot here the last few days and Miko knows how to spend hot days – snuggled in his favorite blanket enjoying the air conditioning!
I plan on spending similar time for the long weekend ahead!
Eggplant has always been a challenge to prepare for me, frying attempts in the past has resulted in greasy oil sponges. Raw recipes using eggplant have lacked flavor and texture – working with it’s mild flavor and tricky texture has resulted in a lot of misses for me. But this recipe worked resulting in savory, roasted eggplant squares with the perfect crispy outsides and melt-in-your-mouth texture inside. Not greasy, but a kicky, savory garlic flavor.
Tahini Roasted Eggplant
- 1 medium eggplant, chopped into 1 ½” to 2” cubes
- 2 tbsp. tahini
- 2 cloves of garlic
- 1 tbsp. miso paste
- ¼ cup fresh basil leaves
- ¼ cup water, as needed
- Salt and pepper to taste
- Preheat oven to 425 degrees.
- Toss the chopped eggplant in a large bowl with a sprinkling of salt and let sit for about 10 minutes.
- Place the tahini, garlic, miso paste, basil, and water in a blender and blend to a smooth texture.
- Blot the excess moisture from the eggplant with a towel or paper towel.
- Pour the tahini mixture over the eggplant and toss to thoroughly coat.
- Place the eggplant on a baking sheet lined with a non-stick mat or parchment paper.
- Bake for 25 minutes, or to desired texture.
- Serve and enjoy, add favorite dipping sauce if desired. Makes 2-4 servings.
Letting the chopped eggplant sit was salt really helped pull excess moisture before baking.
To create these perfectly crispy cubes with a nice basil garlic flavor.
They were great by themselves, but also delicious dipped in a little Follow Your Heart Vegan Thousand Island dressing which makes it a funner, kid-friendly recipe too.
This recipe re-ignited my passion for eggplant and the leftovers were tasty chilled and mixed into salad.