Roasted eggplant has to be one of my favorite side dishes. You can top it with a creamy sauce, toss it into pasta or enjoy it in a sandwich- there’s really no going wrong.
These roasted eggplant sticks are cooked until crisp then topped with a savory miso tahini sauce, a drizzle of date syrup, and my go-to sumac marinated onions.
This simple, yet elevated, side dish is truly the perfect dish to serve for weeknight dinners, holiday dinners, or your next dinner party. It pairs well with so many main courses, like my Feta Stuffed Salmon or Chili Lime Chicken.
What you’ll need for Roasted Eggplant with Miso Tahini
A few simple flavors come together to create a hearty side dish that’s packed with sweet and savory flavor. Here’s what you’ll need-
- Eggplant– I used one large eggplant that I cut into about 4″ sticks
- Spices: salt, pepper, paprika and garlic powder
- Olive oil
- Tahini– creamy sesame paste to make the base of the sauce
- Miso paste– I used a yellow white miso paste
- Coconut aminos– or sub low-sodium soy sauce
- Rice vinegar
- Date syrup– to add a little sweetness
- Sumac onions
- Trim the ends off the eggplant and slice into 4″ strips
- Toss the eggplant with the olive oil and spices and layer it on a sheet-pan. Roast for about 30 minutes, until browned
- Prepare the sumac onions, if adding them
- Blend the miso tahini sauce until smooth
- Plate the roasted eggplant and top with a drizzle of miso tahini, date syrup, parsley and sumac onions
Other Ways To Serve Your Miso Tahini Sauce
The miso tahini sauce is made from a blend of tahini (sesame paste), coconut aminos, rice vinegar, garlic and salt. If you did want to try the sauce, here are some other ways you can pair it-
- Drizzle it over grain bowls- one of my favorite ways to change up my bowls is to pair them with a flavorful sauce
- Use it as a salad dressing- massage the dressing into a bowl of kale and top it with all of your favorite salad toppings
- As a dip for summer rolls– you can never go wrong with some veggie-packed summer rolls and a dipping sauce
Personally, I always look forward to sides dishes at any meal. They’re a fun way to change up the same old proteins, and made even better when served with a delicious sauce to pair it with!
What to serve with roasted eggplant:
Branzino with Citrus Olive Salsa
Chili Lime Chicken
Feta Stuffed Salmon
Roasted Eggplant with Miso Tahini
Ingredients
- 1 large eggplant or 2 small
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- Olive oil
Miso Tahini Sauce
- 1/4 cup tahini paste
- 2 tsp white miso paste
- 1 tbsp coconut aminos or low-sodium soy sauce
- 1 clove crushed garlic
- 1 tsp rice vinegar
- 3 -4 tbsp water, as needed
- Pinch salt
- Optional: 1 tsp date syrup or honey
Top with
- Date syrup
- Sumac onions
- Chopped parsley
- Sesame seeds
Directions
- Preheat the oven to 425 F
- Trim the ends off the eggplant then cut the eggplant in half. Slice each half into 4″ sticks and place them in a large bowl.
- Drizzle with about 2 tbsp olive oil and the salt, pepper, garlic powder and paprika. Toss together with your hands to make sure the eggplant is evenly coated. Layer the eggplant sticks on a parchment lined baking sheet. Drizzle with another 1-2 tbsp of olive oil
- Roast for about 20-25 minutes. Flip the eggplant and finish cooking for another 10 minutes, until the eggplant has browned.
- While that roasts, prepare your miso tahini sauce by blending together all of the sauce ingredients until smooth- I drizzled date syrup at the end, so I left out the date syrup from the tahini sauce. Start with 3 tbsp of water and add more as needed to thin out the sauce. Adjust salt to taste.
- Once the eggplant is ready, transfer to a plate and top with miso tahini sauce, sumac onions, a drizzle of date syrup, chopped parsley and sesame seeds.
this was really nice, thank you Gal
So happy you tried it!
My sister made ( on my recommendation ) and loved it! All her guests were raving about it. Need to try it myself.
I can’t wait to hear your thoughts!