Collected Foods kitchen recipe.

Spicy Miso Tahini Eggplant with Aleppo: Clear technique, spice-forward flavor, weeknight-friendly. Collected Foods Aleppo Pepper is the flavor driver.

Serves: 4 as an appetizer

Why this spice: Collected Foods Aleppo Pepper brings fruity, gentle heat to seared eggplant that miso-tahini cools into a silky appetizer.

Ingredients

• 2 medium eggplants, cut into 3/4-inch rounds
• 3 tbsp olive oil
• 1.5 tsp Collected Foods Aleppo Pepper, plus more to finish
• 1 tsp smoked paprika
• 1 tsp brown sugar
• 1/2 tsp kosher salt
• 2 tbsp white or yellow miso
• 3 tbsp tahini
• 2 tbsp lemon juice
• 2–4 tbsp water
• Sesame seeds and herbs

Directions

1. Mix oil, Aleppo Pepper, paprika, sugar, and salt. Brush eggplant on both sides.
2. Sear in a hot skillet or roast at 425°F until soft and browned, 4–5 minutes per side or 20–25 minutes roasted.
3. Whisk miso, tahini, lemon, and water into a pourable sauce.
4. Plate eggplant, spoon sauce over, and finish with more Aleppo Pepper, sesame, and herbs.

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