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Eggplants with a tahini-miso sauce

Published on 45 min main, summer



  • 2 medium eggplants
  • 1.5 tbsp chili powder
  • 1.5 tbsp smoked paprika
  • 1.5 tsp sugar
  • 1 tsp salt
  • 1/4 cup olive oil

Tahini-miso sauce

  • 3 tbsp tahini (or 2/3 tahini + 1/3 peanut butter)
  • 1 tbsp miso
  • 1 tsp white vinegar
  • 1.5 tsp maple syrup or honey
  • Water
  • Fresh herbs (e.g. parsel)optional
  • 2 tbsp walnutsoptional


  1. Cut the eggplants into 1 cm slices. You can either slice the eggplants across (round slices) or lengthwise. Score the slices.
  2. Mix the chili powder, paprika, sugar, salt & olive oil and brush it on the eggplant slices.
  3. Preheat a cast iron for 5 min on medium high. Add a tiny bit of cooking oil, once it is shimmering add the eggplant and cook for 3-5 min until golden and flip, cook for 1 min, make sure they don’t burn. You might need to fry them in 2–3 batches.
  4. Mix everything for the sauce. Optionally, add water to achieve a thick, drippy texture.
  5. Drizzle the sauce on top of the eggplant, top it with herbs, walnuts, black pepper and more salt if needed.

Adapted from this original recipe