Sticky Miso and Tahini Aubergine Wedges

April 4, 2019

 

This is one of the best things you can do with our spice of the month, miso. Apart from the umami thwack of the miso, it also throws in earthy, nutty tahini and sesame seeds, sticky and sweet pomegranate molasses, fresh and zingy coriander and mint – all these combining to jazz up one of our favourite veggies, aubergine. The term ‘food porn’ can be thrown around lightly nowadays, but this is genuinely it.

Directions

1Mix all the dressing ingredients together in a large bowl, then add the aubergine wedges and toss to coat well.

2e dressing ingredients together in a large bowl, then add the aubergine wedges and toss to coat well. Transfer the aubergines to a large roasting tray and drizzle over a little olive oil, then season with salt and a good grind of black pepper. Roast the aubergines in an oven heated to 200 degreees for 35-40 minutes until golden, soft and sticky.

3Meanwhile, toast the sesame seeds in a dry pan until pale golden. When the aubergine wedges are cooked, arrange them on a serving platter.

4 Drizzle with the pomegranate molasses and scatter over the sesame seeds and herbs. If you like, serve with a dollop of yoghurt.

Ingredients

2 Medium Aubergines, sliced lengthways into wedges

2 tbsp White Sesame Seeds

3 tbsp Pomegranate Molasses

Handful Fresh Coriander, chopped

Handful Fresh Mint, chopped

For the dressing

4 tsp White Miso Powder

3 tbsp Sesame Oil

2 tbsp Honey

2 tbsp Tahini

00:00