Ingredients (3-4 servings)

2-3 medium eggplants
A handful of sesame seeds

Marinade
4 tablespoons or 1/4 cup 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

Instructions
1. Heat the oven at 400°F or 205°C.

2. Combine all marinade ingredients in one bowl.

3. Cut each eggplant in half, then each half in 3-4 wedges.

4. Toss to coat the eggplant in marinade.

5. Dip half of each wedge in sesame seeds, then place on a baking sheet lined with parchment paper, sesame side up. Set the marinade aside.

6. Bake for 12-15 minutes, on the middle rack, flip the eggplant, sesame side down, brush more marinade on top, then continue baking for 10-12 minutes, until the eggplant is tender, and golden brown.

7. For the tahini, combine all ingredients in a bowl. Add 3 tablespoons of water and mix until smooth. Add more water as needed to reach the perfect consistency.

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