Roasted eggplant and tomatoes with miso-tahini sauce from The Weekday Vegetarians: 100 Recipes and a Real-Life Plan for Eating Less Meat (page 178) by Jenny Rosenstrach

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Coconut curried red lentils; Chopped broccolini salad with dill and feta; Za'atar pizza dough flatbread

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute parsley for thyme.

  • shep0012 on August 02, 2025

    I made this exactly as written except I subbed zucchini for eggplant. I didn’t love the sauce with the roasted tomatoes or with the zucchini. I think it would be better with root veggies. However, I added some seasoned rice wine vinegar to the sauce the next day and it made an amazing salad dressing.

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