Roasted Eggplant with a Miso Tahini Sauce

We love the simplicity (and ease) of this dish; roasted eggplant wedges, a sweet and salty tahini sauce, finished with fresh mint and a pop of pomegranate seeds.



  • 2 eggplants (cut into wedges)
  • 2-3 Tbsp olive oil
  • Pinch of salt
  • ¼ cup mint leaves
  • ½ pomegranate (seeds)

Miso Tahini Sauce

  • 1 Tbsp miso paste
  • 1 Tbsp maple syrup
  • 3 Tbsp hulled tahini
  • 1 garlic clove (crushed)
  • 2-3 Tbsp of water
  1. Preheat the oven to 200 degrees celsius (fan bake).
  2. Place eggplant onto a large baking tray, drizzle with olive oil and season with salt. Pop into the oven to cook for 30 minutes or until golden brown.
  3. In the meantime, make the sauce by add all the ingredients (except the water) into small bowl. Mix until smooth and creamy then add the water one tablespoon at a time until you get it to a smooth, runny consistency.
  4. Once the eggplant has cooked, remove from the oven and put on a large plate or platter. Spoon over the sauce and sprinkle over the mint and pomegranate seeds.

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