Spicy Eggplant & Miso Tahini

Ingredients:

Eggplant:

• 2 medium eggplants, sliced into 1/2 inch rounds
• 1.5 tablespoons Aleppo pepper
• 1.5 teaspoons brown sugar
• 1.5 tablespoons smoked paprika
• 1 teaspoon seasoned salt
• 1/4 cup olive oil
• Pomegranate seeds
• Dill, chives, and parsley to taste
• 2 tablespoons pine nuts

Miso Tahini Sauce:

• 2.5 tablespoons tahini
• 1 tablespoon peanut butter
• 1/2 teaspoon freshly grated ginger
• 1 tablespoon miso
• 2 teaspoons rice vinegar
• 1 tablespoon maple syrup
• Water to desired consistency (2-3 tablespoons)

Instructions:

1. Prepare eggplant: Slice eggplant into rounds, score, and sprinkle with salt. Let sit for 15 minutes and pat dry.
2. Make seasoning mixture: Mix Aleppo pepper, paprika, brown sugar, seasoned salt, and olive oil. Brush onto eggplant slices.
3. Grill eggplant: Preheat cast iron skillet. Add olive oil and cook eggplant for 3-5 minutes per side, or until golden brown.
4. Make miso tahini sauce: Combine tahini, peanut butter, ginger, miso, rice vinegar, maple syrup, and water. Adjust consistency as needed.
5. Assemble: Top grilled eggplant with miso tahini sauce, herbs, pomegranate seeds, pine nuts, and additional salt and pepper if desired.

Tips:

• For a smoky flavor, grill the eggplant on a charcoal grill.
• Adjust the amount of spices and seasonings to your preference.
• Serve with rice or couscous for a complete meal.

Enjoy your delicious Grilled Eggplant with Miso Tahini Sauce!!