• ¼ cup red miso paste
  • ¼ cup tahini
  • ¼ cup water
  • 1 large eggplant, cut into slices and then cubed
  • Olive oil spray


Preheat oven to 425 degrees F. Dice eggplant into 1-inch cubes. Spray baking sheet with olive oil spray. Put cubed eggplant of baking sheet. Place in preheated oven and bake for 20-25 minutes, tossing halfway through the cooking process. Meanwhile, mix red miso paste, tahini, and water together in a bowl, and whisk until smooth. Add additional water to get to desired consistency. Once eggplant is cooked through (fork tender), drizzle miso tahini dressing over the top. Enjoy!

Makes 6 servings
Serving Size: about 1/2 cup (1/2 cup eggplant and about 2 tablespoons of dressing)


Calories 89
Fat 5.5g
Saturated Fat 0.8g
Polyunsaturated Fat 2.4g
Monounsaturated Fat 2.0g
Cholesterol 0mg
Sodium 493mg
Potassium 160mg
Carbohydrate 7.4g
Fiber 2.3g
Sugar 2.0g
Protein 3.3g

Recipe by Mary Gray Hutchison, MPH, RD