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