Grilled Eggplant Steaks with Miso Maple Tahini Sauce
Author: 
Recipe type: Appetizer, Vegan, Gluten Free, Dinner, Lunch
Serves: Serves 4 to 6
 
Ingredients
  • 1 medium or large globe eggplant, cut into ½" thick rounds
  • 3 tbsp tahini
  • 1 tsp maple syrup
  • 1 tsp miso
  • ¼ tsp sesame oil
  • 1 tsp rice vinegar
  • Cold water, as needed
  • Sesame seeds (black and/or white) for garnish
  • 2 sprigs of green onion, thinly sliced
Instructions
  1. Heat a barbecue grill to about 400°F on high heat. Grease the grill before arranging the eggplant rounds onto the grill. Cook over high heat until grill marks appear on the bottom, about 3 minutes. Flip and cook the other side in the same way. You may need to press down on the eggplant to get a good sear. Remove eggplant from grill once cooked.
  2. To make the sauce, stir the tahini, maple syrup, miso, sesame oil, and rice vinegar together until smooth. The rice vinegar will cause the sauce to seize so add cold water (must be cold!) one teaspoon at a time until the sauce reaches desired consistency; I like mine to be ribbon consistency. Adjust sourness, sweetness, saltiness as needed.
  3. Spread about half a tablespoon of sauce onto the top of each eggplant round. Garnish with sesame seeds and green onion and serve while hot.
Recipe by Radiant Rachels at https://radiantrachels.com/grilled-eggplant-steaks-miso-maple-tahini-sauce/