• Skip to main content
  • Skip to primary sidebar
May I Have That Recipe?
menu icon
go to homepage
  • Home
  • Recipe Index
  • Cookbook
  • About
  • Contact Us
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • Cookbook
  • About
  • Contact Us
×
You are here: Home » Vegan

Tahini Miso Eggplant Bowl

May 10, 2020 -May contain affiliate links

374 shares
  • 36
Jump to Recipe·Print Recipe·5 from 6 reviews

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. 

  • A bowl filled with diced tofu
  • A bowl filled with a Tahini-Miso mixture
  • A bowl of tofu with sesame seeds and a tahini miso mixture
  • Side view of a baking sheet with eggplant and tofu with tahini-miso
  • A baking sheet with baked eggplant and tofu with tahini-miso

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.

Side view of a white bowl with tahini-miso eggplant rice bowl

Love eggplant as much as we do? Have some extra in the fridge and don't know what to do with it?  

Check out our best eggplant recipes

  • Buffalo Eggplant Fries
  • Baked Za'atar Fries with Tahini
  • Mushroom and Eggplant Shakshuka
  • High Protein Skillet Eggplant Lasagna
  • Eggplant and Chickpea Curry
  • Sweet and Savory Quinoa Stuffed Eggplant from our cookbook Tahini & Turmeric
  • Stuffed Eggplant with Fennel and White Beans
  • Fried Eggplant, Pepper and Pickle Chutney from our cookbook Tahini & Turmeric
  • Hummus and Grilled Vegetable Pizza
  • Beluga Lentil and Baba Ghanoush Toast from our cookbook Tahini & Turmeric

Did you like the tahini miso eggplant bowl?

If you enjoyed this recipe, it would help us tremendously if you left us a star rating in the comments below or on the recipe card. Do you have any questions about the recipe? Do you need a swap for any of the ingredients? We are here to help, just leave us a question in the comments below.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Bird's eye view of a bowl with rice and tahini miso eggplant

Tahini Miso Eggplant Bowl


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 6 reviews

  • Author: Vicky & Ruth
  • Total Time: 8 minute
  • Yield: 4 servings
  • Diet: Vegan
Print Recipe
Pin Recipe

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 tablespoon miso paste
  • 2 tablespoon maple syrup
  • 2 tablespoon gluten free soy sauce
  • ¼ cup tahini
  • 2 teaspoon grated fresh ginger
  • 2 tablespoon water
  • 4 tablespoon sesame seeds (here we used a combination of black and white)
  • Steamed, rice, quinoa, or veggie noodles


Instructions

  1. Preheat the oven to 400F. Line a large baking sheet with parchment paper 
  2. Place the diced eggplant and tofu in a large bowl. Set aside
  3. 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
  4. Transfer to the lined baking sheet and bake for 25 minutes. Serve with rice, quinoa or noodles
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • 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

Did you make this recipe?

Tag @mayihavethatrecipe on Instagram and hashtag it #mayihavethatrecipe #tahiniandturmeric

More Vegan

  • a jar of pickled carrots
    Pickled Carrots Recipe - Quick, Easy and Spicy
  • Collage of lentil recipes pictures
    15 Lentil Recipes You'll Love
  • bird's eye view of a bow with vegan sour cream
    Cashew Cream - A Magical Vegan Sauce
  • three bowl of turmeric zucchini cauliflower soup
    Vegan Cauliflower Soup Recipe with Coconut Milk, Turmeric and Zucchini

NEVER MISS A RECIPE!

Subscribe to receive our latest recipes right in your inbox

Reader Interactions

Comments

  1. Raquel

    May 11, 2020 at 7:18 pm

    I made this for dinner and it was delicious! Super easy to make and very healthy and filling!

    Reply
  2. Lee Cohen

    May 15, 2020 at 7:15 am

    Best tasting tofu I've ever had!

    Reply
  3. Elaine

    July 10, 2020 at 7:33 am

    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!

    Reply
    • Vicky & Ruth

      July 10, 2020 at 8:13 am

      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!

      Reply
  4. Jeanette

    October 07, 2020 at 5:43 am

    Delicious and my 4 year old fussy eater ate 2 bowls full!

    Reply
    • Vicky & Ruth

      October 07, 2020 at 8:32 pm

      That's so awesome! Thank you for sharing!

      Reply
  5. Jan

    March 07, 2022 at 12:19 pm

    Since I am the only one in the family who eats eggplant, I am going to try it with mushrooms and broccoli. Looks delicious.

    Reply
    • Vicky and Ruth

      March 09, 2022 at 11:41 pm

      Sounds Delicious Jan. Let us know how it comes out!

      Reply
  6. Madonna Pincus

    July 31, 2022 at 3:11 pm

    My family loves eggplant - thank you for the delicious recipes. We needed a little variety since my 2 were getting tiired. I also love your web site.

    Reply
    • Vicky and Ruth

      September 05, 2022 at 3:34 pm

      Thank you so much!

      Reply
  7. Muriel Harris

    January 30, 2024 at 12:55 am

    This really is delicious and not time-consuming to make. The tahini miso marinade is so good that I had to lick the whisk and spoons after mixing in all the ingredients. Thanks.

    Reply
    • Vicky and Ruth

      February 08, 2024 at 3:21 pm

      Liking the spoon is the best part! Thank you for your comment!

      Reply
  8. Deborah Dash

    May 26, 2024 at 7:15 pm

    So easy to make and absolutely delicious. I wish there were more stars to give. A perfect dinnner!

    Reply
    • Vicky and Ruth

      May 31, 2024 at 7:49 am

      Thank you,so glad you enjoyed it!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Picture of Vicky and Ruth creators of May I Have That Recipe

Welcome!

We are Vicky & Ruth, authors of the vegan cookbook Tahini and Turmeric. Born and raised in a multicultural Jewish-Lebanese-Spanish household our culinary journey began in Barcelona, Spain where we learned from our family the rich flavors of Lebanon, Turkey, Israel, Morocco, and Spain. From our mother's fragrant Lebanese dishes to our grandmother's secret Sephardic Turkish specialties, our Moroccan friend's fragrant recipes, our sister's vibrant Israeli creations, and our neighbor's authentic Spanish fare, each dish was a key that unlocked new exciting yumminess.

More about us

Popular

  • Overhead view of a baking sheet with baked parmesan topped with thinly sliced zucchini
    Baked Parmesan Zucchini
  • Close up view of a bowl of cauliflower soup
    Vegan Cauliflower Soup With Saffron and Sumac Oil
  • A photo collage of best soup recipes
    33 Vegan Soup Recipes
  • a plate of dates stuffed with goat cheese topped with crushed pistachios
    Stuffed Dates with Goat Cheese

Seasonal

  • Apple potato latkes with Silan tahini sauce on a green wood surface
    Potato Latke Recipe with Apples
  • A close up on a vegan sticky toffee pudding topped with whipped cream
    Vegan Sticky Toffee Pudding
  • Overhead image of a bowl of vegan pasta e fagioli soup. There are a salt and pepper shaker near the bowl as well as a fresh green plant and two spoons.
    Pasta e Fagioli Soup - Pasta and Beans Soup Recipe
  • a small white bowl holding several pieces of chopped date bark
    Chocolate Date Bark - A 5-Ingredient Recipe

Footer

Close up view of a bowl filed with vegan meatballs, sauce and veggies

join us!

Subscribe for emails and updates!

Stay updated on latest recipes!

    Built with ConvertKit
    • Privacy Policy
    • Contact
    • About
    • ↑ back to top

    As an Amazon Associate, I earn from qualifying purchases at no extra cost to you

    Copyright © 2012-2025 May I Have That Recipe LLC - Powered by Feast+