Roasted Eggplant and Pepper Salad with Miso Tahini Dressing

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Roasted Eggplant and Pepper Salad with Miso Tahini Dressing

Roasted eggplant and sweet peppers make a lovely pair, enhancing each other’s strengths and weaknesses. They are found paired together in a multitude of dishes throughout the Mediterranean and Middle East. As with most Mediterranean dishes it is best served warm or at room temperature. To make this into an entrée, add two cups of cooked garbanzo beans.


Tahini sauce and tahini yogurt are often served as a side dish to enhance Mediterranean and Middle Eastern main and side dishes, especially eggplant. The fermented flavor of miso adds an intriguing and nutritional accent, to this dressing. Miso is a Japanese seasoning made from soybeans, salt, and nutritious fungus. It is a good source of folic acid, essential minerals, vitamins B, E and K. Miso also provides beneficial gut bacteria linked to overall mental and physical wellbeing. This dressing links eastern and western flavors of sour, salty, and umami (savory) which boosts the overall appeal of this dish topped off with a small burst of refreshing mint. This dish is a perfect accompaniment to that summer barbeque or take it to your next potluck event and keep them coming back for more.

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4 to 6 servings



3 sweet peppers, (red, yellow, orange, or one of each)

½ cup + 1 tablespoon extra virgin olive oil (divided)

1 teaspoon sea salt

1 teaspoon dry Greek oregano

1 ½ pounds eggplant, cut into 1” pieces (about 1 large or 2 small eggplants)

¼ teaspoon fresh ground black pepper

4 tablespoons fresh mint, coarsely chopped or hand torn (divided)


1 ½ teaspoons (organic if possible) mellow white miso

1 garlic clove, mashed

2 tablespoons tahini paste

2 tablespoons fresh lemon juice

1 ½ tablespoons filtered water, more if needed

2 tablespoons extra virgin olive oil


1.     Preheat oven broiler.

2.     Wash and dry the peppers. Place on a foil-lined sheet pan. Lightly coat with one tablespoon olive oil. Place on a rack positioned eight inches under the preheated broiler. As they blister, turn and roast on all sides, about twenty-five to forty minutes. Remove from the oven, place the peppers in a bowl, and tightly cover with plastic wrap to seal. Set aside to cool.

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3.     Meanwhile, make the dressing. In a small food processor or blender blend the miso, garlic, tahini paste, and lemon juice until smooth. Slowly add the water until smooth. Slowly blend in the olive oil until smooth. Reserve.

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4.     Preheat the oven to 425°F.

5.     Quickly toss the eggplant cubes with salt, oregano, and one-half cup of olive oil to coat on all sides. Place on a Silpat or parchment paper lined sheet pan and into the preheated oven. Roast and turn over occasionally until browned on the outside and creamy inside, about twenty-five to thirty minutes.

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6.     Cut each roasted pepper down one side. Remove the seeds and stem. Scrape and remove the skin. Cut into one-inch pieces. Reserve.

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7.     Toss the warm roasted eggplant with the black pepper, and two tablespoons of the fresh mint. Taste, Think, Transform with salt.

8.     Place the roasted peppers on a platter or plates. Top with eggplant. Drizzle the dressing over the top and garnish with two tablespoons of fresh mint. Serve either warm or at room temperature.

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Linda HierholzerSALADS