Sticky Miso Tahini Aubergine


Prep time: 
15 minutes
Cooking time: 
40 minutes


Make these as wedges for a tasty sidedish, or create more of a main with your aubergines by using whole-roasted aubergines


  • 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


  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.


Photo Credit: Jonny Hughes @jonny2love
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