Black Tahini Miso Aubergine With Chilli Yogurt Dressing

by Zarina
Black Tahini Miso Aubergine With Chilli Yogurt Dressing

Playing around with flavours in this dish… aubergine, miso, and tahini is the most fantastic combination bursting with umami. It only takes 15 minutes to prep, can be made early on as it’s delicious served at room temperature, and you can make it vegan by swapping out the yoghurt! 

Suppose you haven’t used black tahini before. In that case, it is a great ingredient, made from un-hulled black sesame seeds that have been roasted and ground with a darker, nuttier, toastier flavour.  Get some, it’s fabulous to roast with carrots and honey or to make black hummus… any of these dishes would look fantabulous on a Halloween table too! Right?

Black Tahini Miso Aubergine With Chilli Yogurt Dressing

Black Tahini Miso Aubergine With Chilli Yogurt Dressing

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 2 Aubergines, medium-sized, cut in wedges
  • 3 tbsp white miso paste
  • 3 tbsp Toasted Sesame Oil
  • 2 tbsp Honey
  • 2 tbsp Black Tahini
  • 1 Lemon, juiced
  • Flaked sea salt and black pepper
  • 1 tbsp Black & White toasted sesame seeds
  • A small handful of pomegranate seeds
  • 15 Fresh mint leaves picked
  • 150g Yogurt
  • 2 tbsp Pomegranate Molasses
  • 2 tbsp Maple Syrup
  • 2 tbsp Lemon juice
  • 1 tsp Chilli Powder, I used Japanese shichimi pepper


  1. Preheat the oven to 200°C
  2. Mix the white miso paste, toasted sesame oil, honey, black tahini, lemon juice, salt and pepper
  3. Line an oven tray with parchment paper and add the aubergine wedges, pour the mixture over the aubergine and mix with your hands to coat all over
  4. Roast in the oven until the aubergines are tender and soft and just starting to crisp slightly
  5. Transfer the aubergine wedges to a serving dish, drizzle with the yoghurt dressing and garnish with sesame seeds, pomegranate and fresh mint
  6. Serve immediately or at room temperature and enjoy!
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Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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