Food, Recipes, RECIPES, Side Dishes, VegetarianMlle Jules2 lbs. eggplants (about 5) cut into 1-inch-thick slices ½ cup extra-virgin olive oil Kosher salt and freshly ground black pepper to taste 10 to 12 small tomatoes, halved 2 tbsp. Tahini 1 tsp. sweet white miso 1/2 tsp. fresh lemon juice 1 tsp. maple syrup 4 fresh thyme sprigs or chopped fresh flat-leaf parsley, olive oil, eggplant, miso, tahini, vegetarian, veggie, roasted, tomatoes, cherry tomatoes, healthy, simple, cilantro, thyme, miso paste, white misoComment

Roasted Eggplant and Tomatoes with Miso-Tahini Sauce

Food, Recipes, RECIPES, Side Dishes, VegetarianMlle Jules2 lbs. eggplants (about 5) cut into 1-inch-thick slices ½ cup extra-virgin olive oil Kosher salt and freshly ground black pepper to taste 10 to 12 small tomatoes, halved 2 tbsp. Tahini 1 tsp. sweet white miso 1/2 tsp. fresh lemon juice 1 tsp. maple syrup 4 fresh thyme sprigs or chopped fresh flat-leaf parsley, olive oil, eggplant, miso, tahini, vegetarian, veggie, roasted, tomatoes, cherry tomatoes, healthy, simple, cilantro, thyme, miso paste, white misoComment
Roasted Eggplant and Tomatoes with Miso-Tahini Sauce

I absolutely adore this roasted eggplant and tomato dish, particularly when it's drizzled with my homemade miso-tahini sauce! This casserole-style recipe is inspired by "The Weekday Vegetarians" cookbook by Jenny Rosentrach, which I am absolutely smitten with. This veggie dish pairs great with my Chicken Skewers or Salmon en Papillote.

Not only is this dish incredibly delicious, but it's also incredibly easy to make. Every time I serve it to my guests, they can't get enough! Prior to trying this recipe, eggplant wasn't really my thing. However, roasting it transforms it into one of the most tender and creamy vegetables that's incredibly satisfying to eat. When prepared correctly, it makes for a fantastic meatless base.

The combination of eggplant and miso tahini is a match made in heaven. The mild sweetness of the eggplant pairs perfectly with the savory and nutty flavors of the miso tahini, creating a wonderfully balanced blend of flavors. My miso sauce recipe incorporates two of my absolute favorite ingredients, turmeric and tahini, resulting in a bright, nutty, and complex topping for the veggies. It's so delicious that I often use any leftover sauce to drizzle over other dishes and proteins like fish, chicken, and tofu.

Roasted Eggplant and Tomatoes with Miso-Tahini Sauce

INGREDIENTS

  • 2 lbs. eggplants (about 5) cut into 1-inch-thick slices

  • ½ cup extra-virgin olive oil

  • Kosher salt and freshly ground black pepper to taste

  • 10 to 12 small tomatoes, halved

  • 2 tbsp. Tahini

  • 1 tsp. sweet white miso 

  • 1/2 tsp. fresh lemon juice 

  • 1 tsp. maple syrup 

  • 4 fresh thyme sprigs or chopped fresh flat-leaf parsley

INSTRUCTIONS

Heat the oven to 425°F.

  1. Toss the eggplant pieces in a large bowl with olive oil, salt, and pepper. Arrange the eggplant on a sheet pan lined with parchment paper in an even single layer. Use the same bowl to gently toss the tomatoes in any remaining oil, then add them to the sheet pan between the eggplant. Roast in the oven for 25 to 30 minutes until the eggplant appears crispy and golden while the tomatoes have shriveled. Let cool for a bit.

  2. While the vegetables roast, combine tahini, miso, lemon juice, maple syrup, and 3 tablespoons of water in a small bowl or jar (I prefer to use a jar!). Shake the jar vigorously or whisk the ingredients in the bowl to combine thoroughly.

  3. Transfer the vegetables to a serving bowl, drizzle with the tahini-miso sauce, and sprinkle with thyme. Serve warm or at room temperature.

BON APPETIT!

Photography by: Patricia Brochu