Sticky miso and tahini aubergine wedges

Sticky miso and tahini aubergine wedges
  • Serves icon Serves 4
  • Time icon Hands-on time 30 min, oven time 40 min

Gooey caramelised miso and sesame-baked aubergine wedges are finished with the sweet-sour tang of pomegranate molasses to make this moreish vegetarian side dish.

Nutrition: per serving

Calories
313kcals
Fat
23.8g (3.5g saturated)
Protein
6.2g
Carbohydrates
16.1g (12.4g sugars)
Fibre
5.1g
Salt
1.1g
Calories
313kcals
Fat
23.8g (3.5g saturated)
Protein
6.2g
Carbohydrates
16.1g (12.4g sugars)
Fibre
5.1g
Salt
1.1g

Ingredients

  • 2 medium aubergines, cut lengthways into wedges
  • Olive oil to drizzle
  • 2 tbsp sesame seeds
  • 2-3 tbsp pomegranate molasses (from the world food section of large supermarkets)
  • Large handful fresh coriander, roughly chopped
  • Handful fresh mint leaves, roughly chopped
  • Greek yogurt to serve (optional)

For the dressing

  • 3 tbsp white miso paste
  • 3 tbsp toasted sesame oil
  • 2 tbsp honey
  • 2 tbsp tahini
  • Juice 1 lemon

Method

  1. Heat the oven to 200°C/180°C fan/gas 6. Mix all the dressing ingredients together in a large bowl, then add the aubergine wedges and toss to coat well.
  2. Transfer the aubergines and dressing to a large roasting tray, drizzle over a little oil and season with salt and ground black pepper. Roast the aubergines for 35-40 minutes until golden, sticky and soft.
  3. Meanwhile, toast the sesame seeds briefly in a dry frying pan until pale golden. When the wedges are cooked, arrange on a serving platter. Drizzle with the pomegranate molasses and scatter over the sesame seeds and fresh chopped herbs. Serve with a dollop of yogurt if you like.

delicious. tips

  1. To make this a main-course salad rather than a side dish, serve with sliced cucumber, pomegranate seeds, torn buffalo mozzarella and fresh rocket leaves.

    Add a sprinkle of aleppo pepper (or regular chilli flakes) for extra kick.

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