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Miso-Roasted Eggplant with Turmeric-Tahini Sauce
Ingredients
  • 1 ½ lbs. Japanese eggplant (about 6 total) (or 2 medium globe eggplants)
  • ½ tsp. kosher salt
  • 1 to 2 Tbsp. extra-virgin olive oil
  • 3 Tbsp. white miso paste
  • 2 tsp. rice vinegar
  • 1 tsp. toasted sesame oil
  • 1 tsp. honey
  • ⅓ cup torn mint leaves
  • ¼ cup sliced scallions
  • Toasted sesame seeds for garnish
  • subheading: Turmeric-Tahini Sauce:
  • 2 Tbsp. tahini
  • 1 Tbsp. rice vinegar
  • ¾ tsp. granulated sugar
  • ¾ tsp. ground turmeric
  • ½ tsp. toasted sesame oil
  • ½ tsp. grated fresh ginger
  • ¼ tsp. kosher salt
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