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.
Ingredients
Salad
- 2 eggplants (cut into wedges)
- 2-3 Tbsp olive oil
- Pinch of salt
- 1/4 cup mint leaves
- 1/2 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
Method
- Preheat the oven to 200 degrees celsius (fan bake).
- Place eggplant onto a large baking tray, drizzle over the olive oil, season with salt and pop in the oven to cook for 30 minutes or until golden brown.
- In the meantime, make the sauce by combining the tahini, miso paste, crushed garlic and maple syrup in a small bowl. Mix until fully incorporated then add the water one tablespoon at a time until you get it to a smooth, creamy consistency.
- 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.
