We created this tasty, plant-based dish for our friends at Ceres Organics using some of our go-to pantry staples.
Roasted Eggplant with Miso, Tahini Sauce, Chickpea Crumb and Pickled Onions
- Under 1 hour
- 4
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Ingredients
Roasted Eggplant
- 3 eggplants (sliced into rounds)
- Olive oil
- Salt and pepper
Miso, tahini sauce
- ¼ cup Ceres Organics Tahini
- 1 Tbsp Ceres Organics Miso Paste
- 1 Tbsp honey or maple syrup
- 1 Tbsp Ceres Organics Apple Cider Vinegar
- 2-3 Tbsp water (to thin it out)
Chickpea crumb
- 400g Ceres Organics Tinned Chickpeas (drained and rinsed)
- 1 tsp cumin seeds
- 1 tsp ground coriander
- ½ tsp turmeric
- Salt and pepper
- Olive oil
Pickled onions
- 1 red onion (finely sliced)
- ½ cup water
- ½ cup Ceres Organics Apple Cider Vinegar
- 2 tsp raw sugar or coconut sugar
- 1 tsp salt
Garnish
- ½ cup fresh coriander, roughly chopped
Method
- Preheat the oven to 200 degrees, fan bake.
- Get started by preparing the pickled onions. Add the sliced onion to a glass jar and set aside.
- Add the apple cider vinegar, sugar and salt to a small saucepan over medium heat. Bring to a boil, then pour this mixture over the sliced onion. Set aside whilst you prepare everything else.
- Pop the chickpeas in a food processor and blitz until a chunky crumb forms. Pop the crumb on a lined baking tray, add the spices, salt, and pepper, then drizzle generously with olive oil.
- On a separate baking tray, place the eggplant slices (you might need to spread them across a couple of trays); brush or drizzle with olive oil and season with salt and pepper.
- Place the chickpeas and eggplant into the oven to cook for 25-30 minutes until the chickpea crumb is crispy and the eggplant rounds are golden brown.
- While everything is cooking, you can make the miso tahini sauce. Simply add the tahini, miso paste, honey, and apple cider vinegar to a small bowl and whisk well to combine and the water 1 Tbsp at a time until it reaches a drizzling consistency.
- Once everything is ready, you can assemble the dish. Add the roasted eggplant slices to a large platter, scatter over the chickpea crumb and drizzle over the miso, tahini sauce. Garnish with pickled onion and some fresh coriander.
