Roasted eggplant with umami drip dressing & sesame

Eggplant: either boring or divine. This recipe clearly falls into the latter category.
We combine the soft, smoky eggplant flesh with a sweet, salty, and sour dressing that takes on unexpected depth thanks to the umami drip . A dish for after work that tastes like weekend cooking. 🍄💥

And honestly, once you try this, you'll never want to cook without fermented mushrooms again.

Ingredients (for 2 people):
– 1 large eggplant
– 2 tbsp olive oil
– 1 tsp Umami Drip
– 1 tsp maple syrup or agave syrup
– 1 tsp lemon juice
– 1 tsp tahini
– Salt, pepper
– Sesame & coriander as a topping

Preparation:

1. Halve the eggplant lengthwise, cut it into diamond shapes, brush with oil and roast in the oven (200 °C, approx. 30 min).

2. In the meantime, mix the dressing from Umami Drip , tahini, maple syrup and lemon juice.

3. Brush the hot eggplant halves with it.

4. Sprinkle with sesame seeds and fresh herbs and serve warm or lukewarm.