IRRESISTIBLE EGGPLANT starter

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IRRESISTIBLE EGGPLANT with tahini/miso sauce

Yield: 12

Author: ROOT Mindful Nutrition

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

Think about a family lunch. Lots of large dishes on the table.This spicy roasted eggplant paired with a tahini miso sauce and topped with fresh herb, juicy fruit and crunchy pistachio is most likely the one that everyone will remember!Either presented as a starter or a side dish, this plate inspired by the Middle Eastern cuisine is full of flavours (spices), creamy with the right balance of bitterness (tahini, miso) and sweetness (maple syrup), a kick of acidity (lemon) and extra crunchiness (pistachio)It is very simple to make and yet keeps impressing 100% plant-based, gluten-free, dairy free, and delicious!!!

Ingredients

• 2 EGGPLANTS (sliced in wide chunks or slices)
• 1/4 cup OLIVE OIL
• 2 tsp smoked Paprika powder
• 2 tsp Cumin powder
• 2 tsp Garlic powder
• 1/2 tsp Cayenne pepper
• 1 tsp Sea salt
• 1 handful Fresh Cilantro (chopped)
• 1 handful Fresh Mint (chopped)
• 1/2 cup Pomegranate seeds
• 1/2 cup Pistachio (crushed)
• OPTIONAL (on this picture but not necessary!): 12oz marinated artichokes (rinse and squeeze out the juice well before adding to the dish)

TAHINI MISO SAUCE

• 1/4 cup TAHINI (sesame paste)
• 1 Tbsp white MISO paste
• 2 tsp maple syrup
• 1 Tbsp Lemon juice
• 1 tsp fresh ginger (grated)
• 2 Tbsp WATER (adjust for desired consistency)

Instructions

1. Preheat oven to 400F.
2. In a large bowl, mix together olive oil, spices and salt.
3. Cut the eggplants in your preferred style. I like them in long chunks or slices (not too thin). Add them to the spice mixture bowl and coat them well, using your hands.
4. Place eggplants on a baking sheet, put in the oven and roast for 30min, or until they are completely soft.
5. Meanwhile combine all sauce ingredients in a container with lid and shake firmly to combine. If too thick, add water!
6. To plate your dish, place the roasted eggplants first on a large plate. Drizzle the sauce all over it generously. Add chopped herbs, pomegranate seeds and crushed pistachios.
7. CHEF ADVICE. Ahead of time (even the day before): roast your eggplants, prepare the sauce and store separately in tight containers in the fridge. This way all you have to do when your guest arrive is to plate everything in 5 min, and enjoy their company!

Nutrition Facts

Calories

164.93

Fat (grams)

12.46 g

Sat. Fat (grams)

1.63 g

Carbs (grams)

11.75 g

Fiber (grams)

4.25 g

Net carbs

7.49 g

Sugar (grams)

5.18 g

Protein (grams)

3.46 g

Sodium (milligrams)

359.63 mg

Cholesterol (grams)

0 mg

Disclaimer: Nutritional information included as part of this recipe is an estimate and provided as a courtesy. Although we’ve attempted to provide accurate data, this information is not a guarantee. Nutritional information was calculated with the help of online calculators. Varying factors such as product types and the way the ingredients are processed change the effective nutritional information in any given recipe.

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