Silky roasted eggplant wedges covered with a tahini miso glaze makes for an easy and flavorful appetizer or side.
How often do you cook eggplant? I find people tend to shy away from cooking eggplant because it can sometimes be spongy, greasy or bland, and while that can certainly be true, it can also be tender, silky and delicious.
When roasted eggplant quickly turns from spongy to silky, the high heat of the oven forms a bit of crust on the outside of the eggplant while allowing the insides to soften until tender and creamy. Here I’ve tossed wedges of eggplant with a tahini miso glaze for a flavorful finish that’s both savory and sweet.
Here’s how to do it. You’ll want to start with a couple good eggplants, ones that are firm, glossy and on the smaller side, then cut them into large wedges. Next you’ll make a glaze by whisking together tahini and miso paste with a bit of maple syrup for sweetness and coconut aminos for depth of flavor. Toss the eggplant wedges with the sauce and into the oven they go. As the eggplant roasts the sauce creates a lovely sticky, sweet and savory caramelized glaze. A sprinkling of sesame seeds, cilantro and scallions is all it takes to add a final flourish to this easy late summer/early fall appetizer or side.
So go ahead and give eggplant another chance.
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