Miso Glazed Aubergine Wedges with Sesame Crust
Glazed and baked aubergine wedges with crunchy sesame crust.
Substitutes:
- No maple syrup? Use honey instead.
- No sesame oil? Try with a light olive oil instead.
- No soy sauce? Use tamari sauce instead.
- No white wine vinegar? Try with rice vinegar or apple cider vinegar instead.
- No lemon juice? Use lime juice instead.
- No tahini? Try with yoghurt instead. If using yoghurt, do not add the water in the recipe.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 2
Ingredients:
1 Aubergine
2 tbsp Miso paste
1 tbsp Maple syrup
1 tbsp Sesame oil
1 tbsp Soy sauce
1 tsp White wine vinegar
2 tbsp Sesame seeds
For the sauce:
2 tbsp Tahini
1 tbsp Lemon juice
2 tbsp Water
1 Garlic clove (chopped )
Recipe:
- Preheat the oven to 200C/180c fan/6 gas mark. Cut the aubergine in half lengthwise and then into wedges - you should have 8 wedges.
- In a mixing bowl, mix together the miso paste, maple syrup, sesame oil, soy sauce and vinegar. Add the aubergine wedges and toss to coat.
- Place the wedges on a lined baking tray, making sure they don't touch each other.
- Sprinkle sesame seeds over each wedge and bake for 20-25 minutes, until golden and tender- cooked.
- For the sauce, mix together the tahini, lemon juice, water and garlic. Serve alongside the aubergine wedges. Enjoy!
How to store
Store in an airtight container, in the fridge, for up to 3 days.
