Golden, oven‑roasted eggplant paired with a creamy miso tahini dressing & quick pickled onions. This simple share‑plate is full of flavour, easy to prepare & perfect as a nourishing side or light meal.
Serves: 3–4 | Prep time: 15 minutes | Cook time: 35 minutes
Ingredients:
- 2 large eggplants
- 3 tbsp olive oil
- ½ tsp sea salt
- Freshly cracked black pepper
- 1 small red onion, very thinly sliced
- ½ cup apple cider vinegar or white wine vinegar
- ½ cup warm water
- 1 tsp sugar or maple syrup
- ⅓ cup tahini
- 1½ tbsp white miso paste
- 1–2 tbsp rice vinegar or apple cider vinegar
- 1 small clove garlic, finely grated
- Juice of ½ lemon
- ¼–⅓ cup warm water
- Sesame seeds, to serve
- Fresh herbs, to serve
Method:
- Preheat oven to 220°C & line a baking tray. Slice eggplant into thick rounds or wedges, toss with olive oil, salt & pepper, then arrange in a single layer.
- Roast for 30–35 minutes, turning halfway, until golden & tender.
- Meanwhile, place sliced red onion in a bowl with vinegar, warm water & sugar. Set aside for at least 20 minutes to lightly pickle.
- In a small bowl, whisk tahini, miso, vinegar, garlic & lemon juice. Gradually whisk in warm water until smooth & pourable.
- Arrange roasted eggplant on a serving platter, spoon over dressing & scatter with pickled onions, sesame seeds & fresh herbs. Serve hot or at room temperature.
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