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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.