#Recipe >> Sticky miso and tahini aubergine wedges

You’ll Need:

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

How to Make:

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.