Eggplant and Cucumber Salad with Tahini Miso Sauce and Herbs

  • 2 Japanese Eggplants
  • Aleppo Pepper 
  • Soy Sauce Salt
  • 3 Persian cucumber
  • 1/2 red onion
  • Handful of Mint, cilantro and basil 
  • 1 fresno pepper
  • 1/2 lemon, juice and zest
  • 1 clove grated garlic
  • 1/4 cup Tahini
  • 1 1/2 tbsp CinSoy Miso Paste
  • 1/8 tsp Smoked Paprika
  • 1 tsp honey
  • 1 tsp CinSoy Tamari
  • 1/4 lemon juice and zest
  • 1 tbsp olive oil 


  1. Slice eggplants into thick rounds. Toss in olive oil, Aleppo pepper and Soy Sauce Salt. Grill or roast until tender. 
  2. Slice cucumbers in the same size as the eggplant. Thinly slice red onion and Fresno pepper. Toss with the herbs and CinSoy Tamari, lemon and olive oil mixture. 
  3. Mix the lemon, garlic, tahini, CinSoy Miso, smoked paprika and honey in a bowl. Add a splash of water to help combine into a creamy mixture. 
  4. Plate your vegetables and drizzle with the delicious tahini sauce. Enjoy!

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