Eggplants with a tahini-miso sauce | Clara Le

Ingredients

• 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
• 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 walnuts optional