Move over take-out. This tahini miso eggplant bowl is full of flavor, super easy to prepare and ready in 30 minutes!
What is it about food that triggers warm memories? We conveniently may not remember a conversation we’ve had with our spouse a week ago, but we can remember perfectly the sweet caramelized flavor of miso eggplant that we enjoyed years ago at our favorite Japanese restaurant.
Once we started thinking about miso eggplant, we knew we wanted to make it into a one-bowl meal instead of an appetizer. So, we added one of the most versatile plant-based proteins (tofu), eggplant, of course, miso, and one of our many food obsessions, tahini. And that's how this tahini-miso eggplant bowl was created.
We love one-bowl meals. Quick and easy to prepare, and large enough to serve several meals. What else can we ask for?
Miso paste is a fermented paste made from soybeans and rice or barley. It's salty and and slightly tangy, and adds great umami flavor to any Japanese inspired dish.
There are many varieties of miso. The most commonly found in stores in the US are white and red miso varieties. Their color and flavor depend on the ingredients used, and the length of fermentation time. White miso has a sweeter flavor, while darker red miso has a more intense and salty flavor. You can find miso paste in the refrigerated section of Asian food stores or the Asian section of your supermarket, and of course online.
Love eggplant as much as we do? Have some extra in the fridge and don't know what to do with it?
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- Sweet and Savory Quinoa Stuffed Eggplant from our cookbook Tahini & Turmeric
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Tahini Miso Eggplant Bowl
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 8 minute
- Yield: 4 servings 1x
- Diet: Vegan
Description
Move over take-out. This tahini miso eggplant bowl is full of flavor, super easy to prepare and ready in 30 minutes!
Ingredients
- 2 large Japanese eggplants ( or 1 large regular), diced (if using Japanese, you can leave the skin on)
- 10oz extra firm tofu, patted dry and diced
- 2 tbsp miso paste
- 2 tbsp maple syrup
- 2 tbsp gluten free soy sauce
- ¼ cup tahini
- 2 tsp grated fresh ginger
- 2 tbsp water
- 4 tbsp sesame seeds (here we used a combination of black and white)
- Steamed, rice, quinoa, or veggie noodles
Instructions
- Preheat the oven to 400F. Line a large baking sheet with parchment paper
- Place the diced eggplant and tofu in a large bowl. Set aside
- In a medium bowl, whisk together the miso, maple syrup and soy sauce until well combined. Add the tahini, ginger and water and whisk again, until creamy. Pour over the eggplant and tofu, add the sesame seeds and toss well
- Transfer to the lined baking sheet and bake for 25 minutes. Serve with rice, quinoa or noodles
- Category: Entree
- Method: Baked
- Cuisine: Asian
Nutrition
- Serving Size: ¼ of the dish
- Calories: 287
- Sugar: 10.8
- Sodium: 229.3
- Fat: 16.8
- Saturated Fat: 2.3
- Unsaturated Fat: 13/4
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 6.6
- Protein: 14
- Cholesterol: 0
Keywords: eggplant, tofu, tahini, miso eggplant, vegan, plantbased, gluten free
Raquel says
I made this for dinner and it was delicious! Super easy to make and very healthy and filling!
★★★★★
Lee Cohen says
Best tasting tofu I've ever had!
★★★★★
Elaine says
Greetings! Just the recipe I’ve been looking for. What could you suggest as a substitute for the tofu, other than seitan? I cannot eat soy products. We are using a chickpea miso and a mushroom-based no-soy sauce that is even better than coconut aminos. Look forward to your suggestions, thank you!
Vicky & Ruth says
Hi Elaine,
You could use soy free tempeh instead of the tofu.If you're not able to find it, you could just use chickpeas instead. We love the combination of eggplant and chickpeas!
Jeanette says
Delicious and my 4 year old fussy eater ate 2 bowls full!
★★★★★
Vicky & Ruth says
That's so awesome! Thank you for sharing!