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Bird's eye view of a bowl with rice and tahini miso eggplant

Tahini Miso Eggplant Bowl


  • Author: Vicky & Ruth
  • 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!


Scale

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
  • 1/4 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

  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

  • Category: Entree
  • Method: Baked
  • Cuisine: Asian

Nutrition

  • Serving Size: 1/4 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

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