Miso Tahini Sauce

Spicy Eggplant & Miso Tahini Sauce 👌🏻❤️ I topped it with a bunch of herbs & it was delicious. I’ve been in a creative rut so thanking past inspired me for the content she created 😅. Ingredients: •2 medium eggplants (sliced into 1/2 inch thick rounds and scored). •1.5 tbsp aleppo pepper. •1.5 tsp brown sugar. •1.5 tbsp smoked paprika. •1 tsp seasoned salt (Pegs). •1/4 cup olive oil (more for topping & frying them in). •Pomegranate seeds. •Dill, chives & parsley to taste. •2 tbsp walnuts. Miso Tahini Sauce: •3 tbsp tahini (or 2 tbsp tahini & 1 tbsp peanut butter). •1 tbsp miso. •1.5 tsp rice vinegar. •1.5 tsp maple syrup. •water to get to desired consistency (2-3 tbsp). Directions: 1.- mix the aleppo pepper, paprika, brown sugar, seasoned salt & olive oil and brush it on the eggplant slices. 2.- preheat a cast iron for 5 min on medium high. Add a bit of olive 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. Might need to fry them in 2 batches. 3.- mix everything for the sauce. 4.- add the sauce on top of the eggplant, top it with herbs, pom seeds, walnuts, black pepper and more salt if needed.

Unbalanced

% Daily Values based on a 2,000 calorie diet

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