Sticky Miso Tahini Aubergine
Description
Make these as wedges for a tasty sidedish, or create more of a main with your aubergines by using whole-roasted aubergines
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 miso paste
- 3 tbsp toasted sesame oil
- 2 tbsp honey
- 2 tbsp tahini
- Juice of 1 lemon
Instructions
- 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.
Notes
Ingredients: