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
- Slice eggplants into thick rounds. Toss in olive oil, Aleppo pepper and Soy Sauce Salt. Grill or roast until tender.
- 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.
- 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.
- Plate your vegetables and drizzle with the delicious tahini sauce. Enjoy!