MISO HONEY GLAZED EGGPLANT FRIES

MISO HONEY GLAZED EGGPLANT FRIES - with a crunchy sesame crust and garlic tahini sauce. If you’re not a huge fan of eggplants, this recipe might convince you to give them another chance Ingredients (3-4 servings) 2-3 medium eggplants A handful of sesame seeds Marinade 4 tablespoons or 1/4 cup white miso 3 tablespoons honey 4 tablespoons olive oil 1 tablespoon soy sauce 1 tablespoon vinegar A small pinch of salt Tahini Sauce 2 garlic cloves, minced or grated 2 tablespoons lemon juice 1/4 cup tahini A pinch of salt Water, as needed Instructions 1. Heat the oven at 400°F or 205°C. 2. Combine all marinade ingredients in one bowl. 3. Cut each eggplant in half, then each half in 3-4 wedges. 4. Toss to coat the eggplant in marinade. 5. Dip half of each wedge in sesame seeds, then place on a baking sheet lined with parchment paper, sesame side up. Set the marinade aside. 6. Bake for 12-15 minutes, on the middle rack, flip the eggplant, sesame side down, brush more marinade on top, then continue baking for 10-12 minutes, until the eggplant is tender, and golden brown. 7. For the tahini, combine all ingredients in a bowl. Add 3 tablespoons of water and mix until smooth. Add more water as needed to reach the perfect consistency.

Good

% Daily Values based on a 2,000 calorie diet