We have to admit the sauce is the true star here, but the eggplant combination makes this dish so scrumptious. If you are thinking about how to spice up your dinner tonight, Grilled Eggplant Steaks with Miso Maple Tahini Sauce is the answer.
1 Medium Or Eggplant, Cut Into ½” Thick Rounds
3 Tbsp The Butternut Co. Tahini
1 Tsp Maple Syrup
1 Tsp Miso
¼ Tsp Sesame Oil
1 Tsp Rice Vinegar
Coldwater, As Needed
Sesame Seeds For Garnish
2 Green Onions, Thinly Sliced
1. Heat a barbecue grill to about 205C. Grease the grill well and place eggplant rounds onto it. Cook on high heat until there are grill marks on the bottom, about 3 minutes. Flip and cook the same way.
2. Stir tahini, maple syrup, miso, sesame oil, and rice vinegar together until smooth. The rice vinegar seizes the sauce so add cold water, one teaspoon at a time until the sauce reaches desired consistency. Adjust sourness, sweetness, saltiness as needed.
3. Spread about half tbsp of sauce on top of each eggplant. Garnish with sesame seeds and green onion and serve while hot. Enjoy!