Summer offers an abundance of peppers, eggplants, squash and tomatoes. This is a different way to cook your eggplant. Enjoy the slices on their own, sandwiched between bread, or served with other grilled or roasted vegetables.
Ingredients
SERVINGS: 4 Serving(s)
- 2 medium eggplants
- Olive oil
- Sea salt
- Ground pepper
- ¼ cup tahini
- 1 heaping tablespoon white miso
- 1 teaspoon soy sauce or tamari
- 1½ tablespoons fresh lemon juice
- ½ teaspoon toasted sesame oil
- Big pinch red pepper flakes
- Pinch of sea salt
- 1/3 cup water
Preparation
Slice eggplant lengthwise or into rounds about ½ inch thick.
Heat your grill or grill pan over medium-high heat. Brush with olive oil on both sides of eggplant slices.
Season with salt and pepper. Grill until tender and slightly charred, 3–4 minutes each side.
Meanwhile, in a small bowl whisk together tahini, miso, soy sauce, lemon juice, sesame oil, red pepper, salt and water.
To serve, drizzle dressing over warm eggplant. Any leftover dressing can be stored refrigerated for up to 1 week.
