Sticky miso and tahini aubergine wedges recipe

Name: Sticky miso and tahini aubergine wedges recipe
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); 3 tbsp white miso paste; 3 tbsp toasted sesame oil; 2 tbsp honey; 2 tbsp tahini; Juice 1 lemon

www.deliciousmagazine.co.uk

Caramelised miso and sesame-baked aubergine wedges are finished with the sweet-sour tang of pomegranate molasses to make this moreish vegetarian side dish.

View full recipe on www.deliciousmagazine.co.uk

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.deliciousmagazine.co.uk.

Share this recipe:

Cooking tools:

Oven
Baking sheet
Chef's knife
Cutting board
Mixing bowl
Whisk
Measuring spoon
Spoon
Pastry brush
Serving platter

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)
3 tbsp white miso paste
3 tbsp toasted sesame oil
2 tbsp honey
2 tbsp tahini
Juice 1 lemon