Over the last few weeks or so, we have become complete and utter aubergine addicts.
After spying them in the supermarket for just 40p a go, we bought a load and have been living off them ever since! We’ve been eating them in all kinds of ways – think curries, dips and shakshukas – but roasted aubergine has won a place in my heart.
These Miso Roasted Aubergines are buttery soft in texture, but with a crisp, almost salty topping thanks to the miso glaze.
They are delicious on their own (it’s that melt-in-the-mouth texture – just divine!), but taken to the next level when drizzled in a tahini dressing and scattered with fresh parsley and pomegranate seeds. A pretty special vegan or vegetarian option to serve on Christmas Day, or over Thanksgiving!
The tahini dressing is actually one of my favourites, and I use it to drizzle over all kinds of foods! It’s also delicious when served with roasted pumpkin or warm butternut squash salads. Maybe I’ll do a recipe for that one soon…!
Anyway, this aubergine is super simple, yet incredibly impressive! The perfect dish to serve to guests – or to keep to yourself – over the festive season!
Miso Aubergine With Tahini Maple Sauce
- Serves 2 as a main or 4 as a side
- 2 aubergines, cut in half length-ways
- 3 tbsp white miso paste
- 1 tsp maple syrup
- 3 cloves garlic, peeled and chopped into thin slices
- For the tahini dressing –
- 4 tbsp tahini
- 1 clove garlic, minced
- 1/2-1 tbsp maple syrup (to taste)
- Juice 1/2 lemon
- 3 tbsp coconut milk (I used Vita Coco)
- Water, to thin
- Salt and pepper, to thin
- Pomegranate seeds and fresh parsley to serve (optional but recommended)
- Preheat the oven to 190C, then line a baking tray.
- Using a sharp knife, score your aubergines, creating a criss-cross pattern. Using a pastry brush, liberally brush the flesh with 1 tbsp oil (e.g olive oil or melted coconut oil). Slot the cloves of garlic into some of the scores.
- In a bowl, whisk the miso with a splash of water to make a paste – for a more intense miso hit (this is me!), simple rub the miso paste into the aubergine without the water. Brush over the aubergine, then place on the baking trays and place in the oven to roast for 40-55 minutes. After 30 minutes, check your aubergines – if they are browning too quickly, then cover with foil. They are cooked when they feel buttery soft.
- In the meantime, make your tahini dressing by whisking together all ingredients, seasoning to taste and adding more or less water as desired.
- Serve the aubergines warm, drizzled in the dressing and scattered with pomegranate seeds and fresh parsley.