Sticky Miso & Tahini Aubergine

I was inspired to make this after seeing the recipe below in @deliciousmagazine
I had a lot of baby aubergines to use, so I halved them instead of cutting them into wedges. I also added chopped chilli and coriander to finish. This makes an amazing starter, side dish, or to turn this into an incredible main meal serve it with torn mozzarella. Delicious!

INGREDIENTS

2 medium aubergines, cut lengthways into wedges
Olive oil to drizzle
2 tbsp sesame seeds
2-3 tbsp pomegranate molasses @belazu_ingredients Large handful fresh coriander, roughly chopped Handful fresh mint leaves, roughly chopped

METHOD

For the dressing 3 tbsp white miso paste @misotasty

3 tbsp toasted sesame oil

2 tbsp honey

2 tbsp tahini

Juice 1 lemon

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.