Vegan Aubergine Miso Wedges with Tahini Dip

A healthy, flavor-packed snack or appetizer combining Japanese and Middle Eastern influences.

This dish stars the nutrient-rich aubergine (also known as eggplant), celebrated for its meaty texture, low calories, and versatility. These wedges are marinated in a flavorful miso glaze and served with a creamy tahini dip for a delicious plant-based treat.

🥗 Ingredients

For the Aubergine Miso Wedges:

• 2 aubergines (eggplants)
• 2 tbsp sesame oil
• 1 tsp ginger paste
• 2 tbsp vegan-friendly miso paste
• 1 garlic clove, finely chopped
• 1 tbsp sesame seeds
• Salt, to taste
• Crushed black pepper, to taste

For the Tahini Dip:

• 1 spring onion, finely chopped
• 100 g unsweetened vegan Greek-style yogurt (oat or soy-based)
• 2 tbsp tahini

🍆 Ingredient Notes:

• Aubergine: The star of this recipe—choose firm, glossy ones for the best texture.
• Miso Paste: A savory Japanese condiment made from fermented soybeans. Be sure to use a vegan-certified version.
• Tahini: A creamy paste made from ground sesame seeds—commonly used in Middle Eastern cooking.

🔪 Instructions

Oven Method:

1. Preheat the oven to 200°C (400°F).
2. Trim the ends off the aubergines and slice them in half lengthwise. Then cut each half into three long wedges.
3. In a small bowl, mix together the miso paste, ginger paste, sesame oil, and chopped garlic.
4. Using a brush, coat each aubergine slice evenly with the marinade.
5. Arrange the slices on a baking tray, leaving space between each piece.
6. Season with a sprinkle of salt and black pepper.
7. Roast for 15–20 minutes, turning the wedges occasionally until golden brown and crispy.
8. 6 minutes before the end, sprinkle sesame seeds over the wedges and toss gently to coat.

Grill Method:

1. Preheat the grill on low heat.
2. Thread the marinated aubergine slices onto skewers.
3. Grill for 4–5 minutes, turning frequently to avoid over-browning.
4. Remove when cooked through and nicely charred.

🥣 Make the Tahini Dip:

1. Finely chop the spring onion.
2. In a small bowl, mix together the vegan yogurt, tahini, and spring onion.
3. Stir until creamy and well combined.

🍽️ Serving Suggestions:

Serve the wedges warm with the tahini dip on the side.
Pair them with:

• Vegan burgers or grilled vegetables
• Pita bread, quinoa bowls, or brown rice
• Vegan falafel and fresh salads

🧊 Storage & Reheating:

Refrigeration:

Store leftover cooked wedges in an airtight container for up to 2–3 days.

Freezing:

Avoid freezing cooked aubergine wedges, as they lose their crispness.
Instead, freeze marinated raw slices for up to 3 months. Thaw overnight in the fridge before baking.

Reheating:

Reheat cooked wedges in the microwave or re-crisp in the oven as per original baking instructions.