• Natalya Fisher

Miso Tahini Baby Eggplants w/ Artichoke Lemon Vegan Aioli

Updated: Dec 12, 2019

Dairy Free ~ Vegan

Oven Roasted Baby Eggplant

in a Miso Tahini Jalapeno Sauce

w/ a side of Artichoke Lemon Aioli

 


Ingredients:

10 Baby Eggplants

1 Jalapeno {optional}

½ Cup Tahini

⅓ Cup Water

1 ½ Tbsp Miso Paste

¼ tsp Turmeric

¼ tsp Black Pepper

¼ tsp Garlic Powder

½ Tbsp Nutritional Yeast Optional

Pinch of salt (miso is naturally salty so a small pinch of salt)


Artichoke Aioli Sauce

5.8 Ounces Artichoke Hearts

⅓ Cups Vegan Mayo

1 Full Lemon Juice

Pinch of Salt

A few pieces of thyme for garnish


Directions:

Preheat the oven to 350°F degrees.


Tahini Sauce-

Put tahini, water, miso, and spices together in a bowl. It will lead a lot of sauce so save some for later. Use it to dipping Challah or put it on pasta! Honestly its good on everything!


Cut the baby eggplants in half. Add 3 tablespoons of the tahini sauce in big bowl. Toss the eggplant. Make sure all the eggplant is covered in sauce. Then cut thin slices of jalapeno & toss it in with the eggplant. Line a baking tray with a little oil & place the eggplant upside down. This is optional but I lay the jalapenos under the eggplant so they roast together. Bake for about 20 minutes or until they look golden.


Aoili Sauce

Drain the artichokes and then place them in a blender with mayo and lemon juice. Blend until completely smooth. (You can use a hand blender or a food processor if you prefer.) Place in a small bowl and serve with the eggplant.


Serve & Share with Love

 

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