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)
- 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
- 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.
- 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.
- 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.
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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