Sticky miso and tahini aubergine wedges
- August 2017
- Serves 4
- Hands-on time 15 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.
Make more of a main with your aubergines and make these whole-roasted aubergines with tahini yogurt.
- Gluten-free recipes
- Vegetarian recipes
- 23.8g (3.5g saturated)
- 16.1g (12.4g sugars)
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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