Middle Eastern Roasted Eggplant with Miso Tahini Yogurt Sauce by hollysbestlife
This Middle Eastern-inspired roasted eggplant is next-level cozy—smoky, tender, and topped with a creamy miso-tahini yogurt sauce that hits all the savory, tang
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Cooking tools:
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Pastry brush
- Whisk
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 2 whole Eggplant
- .25 cup Extra Virgin Olive Oil
- 1 Tbsp Cumin, Ground
- 1 Tbsp Smoked Paprika
- 1 Tbsp Lemon Juice
- 1 pinch Salt and Pepper
- 1/4 cup Tahini
- 1/4 cup Plant-Based Plain Yogurt
- 1 Tbsp White Miso Paste
- 2 cloves Garlic
- 2 Tbsp Water
- 2 Tbsp Parsley
- 1 Tbsp Sesame Seeds
- 1 Tbsp Wakame Seaweed
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