I was inspired to make this after seeing the recipe below in @deliciousmagazine ⠀ I had a lot of baby aubergines to use, so I halved them instead of cutting them into wedges. I also added chopped chilli and coriander to finish. This makes an amazing starter, side dish, or to turn this into an incredible main meal serve it with torn mozzarella. Delicious!⠀ ⠀ ⠀ INGREDIENTS ⠀ 2 medium aubergines, cut lengthways into wedges⠀ Olive oil to drizzle⠀ 2 tbsp sesame seeds⠀ 2-3 tbsp pomegranate molasses @belazu_ingredients Large handful fresh coriander, roughly chopped Handful fresh mint leaves, roughly chopped ⠀
METHOD ⠀ For the dressing 3 tbsp white miso paste @misotasty
3 tbsp toasted sesame oil
2 tbsp honey
2 tbsp tahini
Juice 1 lemon⠀
⠀
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.⠀
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. ⠀
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.⠀