Tender, slightly crispy eggplant is at the center of this dish, but miso is the star. You may know miso as the light, tangy soup popular at Japanese restaurants, but it’s more than that. Miso paste, the base of miso soup, has many other uses in cooking—and it’s also a great source of nutrition. So not only is this recipe tasty, but it’s also great for you!

Miso is an ancient Japanese fermented paste made up of soybeans and barley—but it’s more exciting than it sounds. Miso has a plethora of gut health benefits.

Research has shown that the probiotic-rich paste may help improve digestion, boost your immune system, and even improve your mood by adding enzymes to your gut flora.¹ Talk about a powerhouse! Try it out for yourself!

Yummy + Share: Miso and Tahini Baked Eggplant

Adapted from One Green Planet
Serves: 2
Time: 30 minutes

Ingredients

One medium-large eggplant, cut into thick rounds
5–2 tablespoons miso paste
2 tablespoons olive oil
2 tablespoons tahini paste
1 teaspoon lemon juice
1 garlic clove, minced
1 teaspoon rice vinegar
1 teaspoon maple syrup or honey
3 tablespoons warm water
Salt and pepper to taste
1 sliced scallion for garnishing
1 tablespoon toasted sesame seeds for garnishing

Instructions

Heat the oven to 390 degrees and prepare a greased or parchment-covered baking sheet.

Transfer the eggplant slices to the baking sheet and drizzle with olive oil.

Season with salt and pepper and toss to coat.

Spread each slice with a thin layer of the miso paste.

Roast in the oven until golden brown, but still tender—about 20 minutes.

While the eggplant roasts, combine the tahini paste, lemon juice, garlic, rice vinegar, maple syrup, and water in a bowl to make the sauce. Stir or whisk to combine. Season with salt and pepper to taste.

Once the eggplant is done roasting, divide between two plates. Drizzle with the tahini sauce, and garnish with the sliced scallions and toasted sesame seeds. Enjoy!

References

1 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4034294/