Run Plant Based

Formerly The Raw Project - Running on a Healthy Vegan Diet

Tahini Roasted Eggplant

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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
  1. Preheat oven to 425 degrees.
  2. Toss the chopped eggplant in a large bowl with a sprinkling of salt and let sit for about 10 minutes.
  3. Place the tahini, garlic, miso paste, basil, and water in a blender and blend to a smooth texture.
  4. Blot the excess moisture from the eggplant with a towel or paper towel.
  5. Pour the tahini mixture over the eggplant and toss to thoroughly coat.
  6. Place the eggplant on a baking sheet lined with a non-stick mat or parchment paper.
  7. Bake for 25 minutes, or to desired texture.
  8. 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.

Comments

  1. Eggplant and tahini really are a match made in heaven, no matter the preparation method or specific seasoning. This version reminds me of nasu dengaku because of the miso. I’d love to try it!