You need to try this!
Still don’t know what to do with that aubergine you got two weeks ago that has been staring back at you in the fridge? Then this is the recipe for you.
The sesame seeds provide the perfect crispy texture, and paired with the dreamiest of miso dressings, you’re in for a real treat.
2 medium aubergines sliced into wedges
2 tbsp of miso
2 tbsp of maple or honey
2 tbsp of sesame oil
1 tbsp of tamari
1 tbsp of rice vinegar
100g of sesame seeds
Tahini yogurt dip:
5 tbsp of yogurt
5 tbsp of tahini
1 tbsp of water
1 lemon juiced
1 tsp of minced garlic or 2 garlic cloves minced
2 tbsp of chopped parsley
Preheat the oven to 190 degrees Celsius.
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.
Whilst the aubergine is cooking, whisk the tahini yogurt together and spread over a place.
Remove the aubergine from the oven once done, present on top of the yoghurt dip, sprinkle with freshly chopped parsley and… enjoy!