Eggplant Miso Tahini Toast

• 1 medium-sized eggplant, cut into 1/2 to 1 inch-thick slabs lengthwise (mine resulted in 4 slabs)
• olive oil
• 1 tablespoon tahini
• 1/2 tablespoon miso
• 2 teaspoons maple syrup
• 6 slices of your favorite bread, toasted
• Greek yogurt
• sesame seeds

1. Preheat oven to 475u0b0 F.
2. Arrange eggplant slabs in a single layer on a parchment-lined baking sheet. Drizzle seriously with olive oil (I used a little less than a 1/4 cup). Bake until super soft, about 20 to 25 minutes.
3. Move eggplant to a cutting board and slice into cubes, which will nor make cubes so much as mash your eggplant into a pulpy mess. This is perfect. Scrape eggplant mess into a medium bowl.
4. Add tahini, miso, and maple and mix well with a fork.
5. On toast, spread a layer of Greek yogurt. Top with a slather of eggplant mess and a sprinkling of sesame seeds.

eggplant, olive oil, tahini, miso, maple syrup, favorite bread, yogurt, sesame seeds

Taken from food52.com/recipes/38486-eggplant-miso-tahini-toast (may not work)