Sticky miso and tahini aubergine wedges recipe | delicious. magazine

Name: Sticky miso and tahini aubergine wedges recipe | delicious. magazine
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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Caramelised miso and sesame-baked aubergine wedges are finished with the sweet-sour tang of pomegranate molasses to make this moreish vegetarian side dish.

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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