Miso Honey Glazed Eggplant Fries with Garlic Tahini Sauce

Ingredients

• 2-3 medium eggplants
• a handful of sesame seeds

Marinade

• 1/4 cup (4 tablespoons) white miso
• 3 tablespoons honey
• 4 tablespoons olive oil
• 1 tablespoon soy sauce
• 1 tablespoon vinegar
• a small pinch of salt

Tahini Sauce

• 2 garlic cloves, minced or grated
• 2 tablespoons lemon juice
• 1/4 cup tahini
• a pinch of salt
• water, as needed

Directions

• Heat the oven to 400°F / 205°C.
• Combine all the marinade ingredients in a bowl.
• Cut each eggplant in half, then each half into 3-4 wedges.
• Toss the eggplant to coat in the marinade.
• Dip half of each wedge in sesame seeds, then place on a parchment-lined baking sheet, sesame side up. Set the remaining marinade aside.
• Bake for 12-15 minutes on the middle rack. Flip the eggplant sesame side down, brush more marinade on top, and bake another 10-12 minutes, until tender and golden brown.
• For the tahini sauce, combine all ingredients in a bowl with 3 tablespoons of water and mix until smooth. Add more water as needed to reach the right consistency. Serve with the fries.

From Carolina Gelen. If you're not a huge fan of eggplant, this one might change your mind.