Spicy Miso Tahini Eggplant 🍆❤️ If you don't like eggplant, I firmly believe this will make you a convert! I always serve these as an appetizer, but honestly? It is perfect as a main or side as well.
0 Slice the eggplant into 1/2 inch rounds, score and sprinkle with salt.
1 Let them sit for 15 minutes and pat dry.
2 Mix the Aleppo pepper, paprika, brown sugar, seasoned salt and olive oil. Brush it on the eggplant slices.
3 Preheat a cast iron for 2 minutes on medium high. Then, add a bit of olive oil, once it is shimmering add the eggplant and cook for 3-5 minutes until golden and flip, cook for 1 minute, make sure they don’t burn. Fry in 2-3 batches.
4 Mix everything for the sauce, and add as much water as desired.
5 Add the sauce on top of the eggplant, top it with herbs, pomegranate seeds, pine nuts, black pepper and more salt if needed.
