Ingredients checklist
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Black Tahini Miso Aubergine With Chilli Yogurt Dressing

15 minutes
40 minutes

Playing around with flavours in this dish… aubergine, miso and tahini is the most amazing combination bursting with umami. It only takes 15 minutes to prep, can be made early on as it’s delicious served room temperature and you can make it vegan by swapping out the yogurt! 

If you haven’t used black tahini before then it really is an incredible ingredient, made from un-hulled black sesame seeds that have been roasted and ground with a darker, nuttier, toastier flavour.  Get some, it’s fabulous to roast with carrots and honey or to make black hummus… any of these dishes would look fantabulous on a Halloween table too! Right?

  1. Preheat the oven to 200℃
  2. Mix together the white miso paste, toasted sesame oil, honey, black tahini, lemon juice, salt and pepper
  3. Line an oven tray with parchment paper and add the aubergine wedges, pour the mixture over the aubergine and mix with your hands to coat all over
  4. Roast in the oven until the aubergines are tender and soft and just starting to crisp slightly
  5. Transfer the aubergine wedges to a serving dish, drizzle with the yogurt dressing and garnish with sesame seeds, pomegranate and fresh mint
  6. Serve immediately or at room temperature and enjoy!