This small plate elevates roasted vegetables to a new high. It could serve as a vegan main course if you tossed it with some brown rice or put it on top of a crisp pizza crust.
It’s also perfect as part of a tapas spread with flat bread, some dolmas, feta and olives.
End-of-season tomatoes or even out-of-season ones would be fine as they are roasted to concentrate their flavors. The miso-tahini sauce further enlivens the dish and would also be delicious on a baked sweet potato or butternut squash, or as a dressing for green or grain salads.
Serve this just out of the oven or at room temperature.
The recipe comes from the cookbook the Weekday Vegetarians by Jenny Rosenstrach. It’s a cookbook I recieved for Christmas this past year and have just started using more frequently.
Their premise is that, as a family, they agreed to be vegetarians during the week and only eat meat on the weekends. There are lots of interesting recipes most of which are very vegetable forward.
Roasted Eggplant & Tomatoes with Miso-Tahini Sauce
- 2 pounds of small eggplants (if you can get Fairy Tale ones, those would be perfect…I couldn’t)
- 1/2 cup of extra-virgin olive oil
- Kosher salt and freshly ground pepper to taste
- 8 Italian plum tomates or 10-12 smaller ones
- freshly chopped flat leaf parsley for garnishing
- 4 tablespoons of tahini
- 2 teaspoons of white miso
- 1 teaspoon of lemon juice, or squeezed juice of 1/2 small one
- 2 teaspoons of maple syrup
- 3-6 tablespoons of water
- Preheat the oven to 425 degrees F and line a sheet pan with parchment paper.
- Cut the eggplant into 1-inch-thick slices and toss them with the olive oil in a large bowl, add salt and pepper. If you manage to get smaller eggplants, cut them in half. Place them in a single layer on the parchment lined sheet pan.
- Cut the tomatoes in half (or quarters if large) and add them to the same bowl, coating them with the remaining oil. Nestle them between the eggplant slices.
- Bake on the lowest shelf of your oven for 20 minutes, then turn the eggplant slices and return the sheet pan to the center of the oven. Bake for an additional 10 to 20 minutes until the eggplant is browned and crispy and the tomatoes are shriveled. I removed the eggplant slices and returned the tomatoes to the oven for another 10 minutes as they needed more time.
- Meanwhile prepare the sauce. In a small bowl or jar combine the tahini, miso, lemon juice, maple syrup and 4 tablespoons of water. Whisk or shake the jar vigorously to combine, adding the additional 2 tablespoons of water to thin it if needed.
- Transfer the vegetables to a serving platter, drizzle with the tahini-miso sauce, top with choped parsley.
You can serve this warm or at room temperature.
Note: My tahini sauce was so thick it was impossible to measure. I processed it in a small food processor until it was smooth and pourable. That made it much easier to manage.