aubergine with tahini yoghurt

MISO AUBERGINE SALAD

MISO DRESSING
2 tbsp of miso
2 tbsp of maple or honey
2 tbsp of sesame oil
1 tbsp of tamari
1 tbsp of rice vinegar or white wine vinegar

100g of toasted sesame seeds

TAHINI YOGHURT
5 tbsp of yogurt
5 tbsp of tahini
1 lemon juiced

Parsley, pomegranate and/or coriander to garnish

This recipe isnt my own - I first saw this through Madeline Shaw and I think it’s wonderful. She is certainly worth looking into if you dont know her and her work.

Preheat the oven to 190.
Then, mix the miso dressing together before slicing the aubergine into chunky wedges.
Once sliced, coat in the miso dressing.
Next, line a baking tray and sprinkle sesame seeds to the side for dipping.
Coat the aubergine in sesame seeds before placing spaced apart on the baking tray.
Roast for 30-40 mins in the oven until golden - checking they are not burning.
Whilst the aubergine is cooking, whisk the tahini yogurt together and spread over a plate.
Remove the aubergine from the oven once done, present on top of the yoghurt dip, sprinkle with freshly chopped parsley, pomegranates and… enjoy!

Another alternative is to simply roast the aubergine (with no dressing) and sprinkle with the dressing (however leaving it plain is also delicious) add some sesame seeds and drizzle over some tahini dressing - this is a bit easier and still results in beauty.