Tamari Miso Eggplant & Field Trip to Miso Master

Serves: Total Time:
2 45 min


  1. Preheat oven to 350 degrees F.
  2. Cut each eggplant in half lengthwise and rub each half with 1 tsp. expeller pressed canola oil or organic sunflower oil.
  3. Score the flesh of each eggplant to create a criss-cross pattern, be careful not to cut through the skin.
  4. Drizzle cut side of each eggplant with 1 1/2 to 2 tbsp. Cindy's Kitchen Tamari Miso Vinaigrette. Gently pull apart the cut flesh to allow Tamari Miso Vinaigrette to distribute evenly.
  5. Place eggplant cut side up on a baking sheet. Roast for 25-30 minutes or until soft and caramelized.
  6. To serve top with Cindy's Kitchen Lemon Tahini dressing and garnish with black sesame seeds and fresh cilantro leaves.
Cindys Note

Jax Hubbard
Culinary Nutritionist

Jax is a Registered Dietitian. She makes healthy eating realistic with simple, approachable recipes.

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  • Cindy's Kitchen Tamari Miso Vinaigrette
  • Cindy's Kitchen Lemon Tahini Dressing
  • 2 eggplants, halved lengthwise
  • 4 tablespoons expeller pressed canola oil or organic sunflower oil
  • Black sesame seeds
  • Fresh cilantro
 Image Lemon Tahini Image

This recipe was made using and Lemon Tahini.

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