Servings: 3 to 4

2-3 medium eggplants 2 to 3 medium eggplants
A handful of sesame seeds A handful of sesame seeds
 
MARINADE MARINADE
4 tablespoons or 60g white miso 4 tablespoons or 60g white miso
3 tablespoons honey 3 tablespoons honey
4 tablespoons olive oil 4 tablespoons olive oil
1 tablespoon soy sauce 1 tablespoon soy sauce
1 tablespoon vinegar 1 tablespoon vinegar
A small pinch of salt A small pinch of salt
 
TAHINI SAUCE TAHINI SAUCE
2 garlic cloves, minced or grated 2 garlic cloves, minced or grated
2 tablespoons lemon juice 2 tablespoons lemon juice
1/4 cup tahini ¼ cup tahini
A pinch of salt A pinch of salt
Water, as needed Water, as needed

Heat the oven at 400°F or 205°C.
Combine all marinade ingredients in one bowl.
Cut each eggplant in half, then each half in 3 to 4 wedges.
Toss to coat the eggplant in marinade.
Dip half of each wedge in sesame seeds, then place on a baking sheet lined with parchment paper, sesame side up. Set the marinade aside.
Bake for 12 to 15 minutes, on the middle rack, flip the eggplant, sesame side down, brush more marinade on top, then continue baking for 10 to 12 minutes, until the eggplant is tender, and golden brown.
For the tahini, combine all ingredients in a bowl. Add 3 tablespoons of water and mix until smooth. Add more water as needed to reach the perfect consistency.

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