Toast Tuesday just got an upgrade! This Tahini Miso Eggplant Toast is next level & super easy to make. And I don’t know about you, but I am obsessed with both tahini & miso (you may or may not have noticed). Then you add in roasted eggplant, mash it up & slather it all over a thick, crusty piece of sourdough. It’s just perfect for a quick & easy dinner, lunch or can even be made as an appetizer on little crostini pieces. The only thing you need to worry about is not eating it all up before putting it on the toast.
Eggplant? Yay or nay? I was not on board for the longest time & have no real reason why. I think it was just one of those things that as a kid you dislike because it seems strange & for whatever reason no one ever really challenged me on it so I never bothered. Then one day I found myself stuck having to eat it at a work event. I figured I would try a bite, push it around on my plate, then gulp it down with a big sip of water. I was already dreading this work event & this was about to push me over the edge. Then I took that bite & it was delicious. Who knew? Ok, clearly a lot of people knew, but I was now on board. It didn’t help me feel any better about the work meeting, but at least I walked away with a new appreciation for eggplant & honestly if that was the biggest take away from that meeting, I’m okay with that. What about you? What vegetables did you hate as a child that you now realize aren’t so bad?
Here are some other recipes you might also enjoy…
Smoky Eggplant & Pepper Crudités
Roasted Broccoli & Kale Ricotta Toast
Avocado Toast…but taken up a notch
Tahini Miso Eggplant Toast
Ingredients
- 1 medium eggplant
- 1 tbsp tahini
- 1 tsp white miso paste
- 1 tsp maple syrup or agave
- 1/3 cup vegan ricotta cheese sub feta or cream cheese
- 2-4 slices sourdough bread
- 1 tbsp olive oil
- 1/4 - 1/2 cup microgreens sub favorite sprouts or arugula
- 1 tsp toasted sesame seeds
- salt to taste
Instructions
- Preheat oven to 475° & line a baking tray with parchment paper.
- Slice an eggplant into 1 inch thick rounds or slabs with the skin on. Place on the baking tray & drizzle with the olive oil. Roast the eggplant for 20-22 minutes until it softens.
- Remove from oven & place the eggplant pieces in a bowl. Using a fork or back of a large spoon, roughly mash the eggplant until it forms a chunky, creamy texture (like mashing a banana). Add the miso, tahini & syrup & continue to mash to combine all the ingredients.
- Slice your bread & either toast or place under the broiler for a few minutes until it gets nice & toasty brown.
- In a small container whip your ricotta with a whisk for fork until it reaches a creamier texture than it started.
- Arrange the toast by spreading the whipped ricotta, then eggplant mixture along the toast slice. Top with microgreens & a sprinkle of sesame seeds.