Sticky miso and tahini aubergine wedges

  • Portion size: Serves 4
  • Hands-on time 15 min, oven time 40 min
  • Difficulty: easy

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.

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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
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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.
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Nutrition

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

Quick wins & tips

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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Reviews

jacqueline.abela@gmail.com

This was amazing, but I there was just too much of the sauce. It was very salty. I recommend using enough for the aubergine wedges to be coated, but not all of it.

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