Golden, oven‑roasted eggplant paired with a creamy miso tahini dressing & quick pickled onions. This simple share‑plate is full of flavour, easy to prepare & perfect as a nourishing side or light meal.

Serves: 3–4 | Prep time: 15 minutes | Cook time: 35 minutes

Ingredients:

• 2 large eggplants
• 3 tbsp olive oil
• ½ tsp sea salt
• Freshly cracked black pepper
• 1 small red onion, very thinly sliced
• ½ cup apple cider vinegar or white wine vinegar
• ½ cup warm water
• 1 tsp sugar or maple syrup
• ⅓ cup tahini
• 1½ tbsp white miso paste
• 1–2 tbsp rice vinegar or apple cider vinegar
• 1 small clove garlic, finely grated
• Juice of ½ lemon
• ¼–⅓ cup warm water
• Sesame seeds, to serve
• Fresh herbs, to serve

Method:

1. Preheat oven to 220°C & line a baking tray. Slice eggplant into thick rounds or wedges, toss with olive oil, salt & pepper, then arrange in a single layer.
2. Roast for 30–35 minutes, turning halfway, until golden & tender.
3. Meanwhile, place sliced red onion in a bowl with vinegar, warm water & sugar. Set aside for at least 20 minutes to lightly pickle.
4. In a small bowl, whisk tahini, miso, vinegar, garlic & lemon juice. Gradually whisk in warm water until smooth & pourable.
5. Arrange roasted eggplant on a serving platter, spoon over dressing & scatter with pickled onions, sesame seeds & fresh herbs. Serve hot or at room temperature.