Eggplant

Eggplant Miso Tahini Toast

September 23, 2015
3 Ratings
Photo by Bobbi Lin
Author Notes

I understand the food-trend-averse among us may shy away from toast, having been burned by many a $17 brunch-time version, which I completely understand. If you want to spout toast-hate on social media and opt for eggs when you’re out with friends, by all means, live your life.

But if in the back of your freezer you maybe want to stash a loaf of the good stuff for emergencies/late night snacks/when no one is looking, I promise not to tell. Everybody should be getting the toast treatment — it’s worth the inner conflict.

This eggplant mix is no exception. While I would gladly eat the entirely thing with a spoon from the mixing bowl — and almost did, while waiting for the toaster to pop — it is infinitely better above a creamy layer of Greek yogurt and under a sprinkling of sesame seeds, all piled on a thick slide of bread. —Kendra Vaculin

  • Makes enough eggplant mix for about 6 pieces of toast
Ingredients
  • 1 medium-sized eggplant, cut into 1/2 to 1 inch-thick slabs lengthwise (mine resulted in 4 slabs)
  • olive oil
  • 1 tablespoon tahini
  • 1/2 tablespoon miso
  • 2 teaspoons maple syrup
  • 6 slices of your favorite bread, toasted
  • Greek yogurt
  • sesame seeds
In This Recipe
Directions
  1. Preheat oven to 475° F.
  2. Arrange eggplant slabs in a single layer on a parchment-lined baking sheet. Drizzle seriously with olive oil (I used a little less than a 1/4 cup). Bake until super soft, about 20 to 25 minutes.
  3. Move eggplant to a cutting board and slice into cubes, which will nor make cubes so much as mash your eggplant into a pulpy mess. This is perfect. Scrape eggplant mess into a medium bowl.
  4. Add tahini, miso, and maple and mix well with a fork.
  5. On toast, spread a layer of Greek yogurt. Top with a slather of eggplant mess and a sprinkling of sesame seeds.

See what other Food52ers are saying.

  • Joan Fisler
    Joan Fisler
  • epicharis
    epicharis
  • Camilla Rostin
    Camilla Rostin
  • Cheryl
    Cheryl
  • Gena Hamshaw
    Gena Hamshaw
A fan of female driven comedies, a good beat, your hair today, and making foods for friends.

8 Reviews

Joan F. February 1, 2021
Delicious and a great quick dinner on a weeknight with a salad or sliced fruit. I didn't have Greek yogurt so I spread some cashew butter on the toast.
 
Danielle February 2, 2019
I made this to the recipe except used it as a party spread and didn’t use yogurt. It’s delicious! I was worried about the maple syrup because I didn’t want it to taste like breakfast, but it just tempered the bite of the tahini.
 
epicharis July 30, 2018
Oh my word this is so good. What an amazing way to enjoy eggplant at the height of the season .
 
Camilla R. April 18, 2018
Amazing recipe! I tried it for lunch with nachos... I didn't put tahini just because I forgot it, but I added some mixed seeds a salted pistachios! Super umami!
 
Cheryl January 16, 2018
I REALLY modified this, but used the overarching principles. I had ratatouille from the summer that was in my freezer. Used that as a base, cut it up fine, added lots and lots of tahini. The first time I forgot the miso, but I also had some homemade cashew "creme fraiche" on hand, so spread that on the base of very firm toasted bread. Scrumptious! The second time I added in the miso--much more than called for. I loved that taste best. I no longer had any creme fraiche, so did without this go-round. Both times, I didn't add the maple syrup; I'm not liking sweet these days. Double scrumptious! Thank you!
 
MB March 21, 2017
Marian Bull?
 
Gena H. September 30, 2015
YUM
 
Marian B. September 24, 2015
fuck ya