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    Home » Vegan Recipes » Vegan Main Courses » 20 Minute Meals » Aubergine Miso Wedges with tahini dip

    Aubergine Miso Wedges with tahini dip

    Published: Aug 5, 2022 by Kate Ford · This post may contain affiliate links.

    Aubergine Miso Wedges
    JUMP TO RECIPE JUMP TO VIDEO
    pinterest pin for aubergine miso

    These aubergine miso wedges are packed with flavour and so easy to make. Coated with a sticky miso and sesame glaze with sesame seeds, and a creamy tahini dip.

    🍴 Why you will love this recipe

    Aubergine is a vegetable like no other, with its silky, savoury flesh. When roasted it is transformed, and these aubergine miso wedges have a crispy, sesame-coated crust and flavour-packed flesh.

    They are very easy to make, either in an oven or an air-fryer, and can be on the table in as little as 20 minutes. The creamy tahini and vegan yoghurt dip is a perfect match for dipping into or smearing over the wedges.

    These could be a simple starter, a side dish, or served as a main course, perhaps with rice and salad. They would also be delicious served with vegan flatbreads or stir-fried spring greens.

    Jump to:
    • 🍴 Why you will love this recipe
    • 📝 What you need
    • 👩🏽‍🍳 How to make your aubergine miso wedges
    • 🔪 Top Tips & FAQs
    • 🍽 If you liked that...
    • 📖 Recipe
    • 💬 Comments and Reviews

    📝 What you need

    ingredients for aubergine miso wedges

    Ingredients

    Aubergines I tend to choose fairly small aubergines so that the wedges are a manageable size, but if you only have huge ones you could cut them into smaller wedges instead. Baby aubergines are also brilliant in this recipe, cut lengthways into quarters.

    Miso paste gives a deeply savoury and very more-ish flavour to these wedges. Look out for it in jars in the Japanese section in supermarkets.

    Vegan Greek Yoghurt I love the thick oat yoghurt pictured above, but any thick greek-style dairy-free yoghurt will work well, as long as it is unsweetened.

    Tahini is sesame seed paste, and a perfect flavour match with these aubergine miso wedges.

    👩🏽‍🍳 How to make your aubergine miso wedges

    For a full, printable recipe with ingredients and detailed instructions, scroll to the bottom of this page 👇🏼 .

    slice aubergines

    Slice the aubergines into six large wedges. Mix together the sesame oil, miso paste, ginger and garlic.

    brush with miso and bake

    Brush the miso mixture all over the wedges and place them skin-side down on a large baking tray. Roast for 15-20 minutes until golden and crispy. Scatter with sesame seeds 5 minutes before the end of cooking time.

    mix tahini dip

    Mix the vegan greek yoghurt, tahini and chopped spring onion to make the dip. Serve the aubergine miso wedges with the dip on the side.

    🔪 Top Tips & FAQs

    Keep an eye on the wedges in the oven - they need to come out when they are golden and crispy all over but before they completely collapse.

    For a spicy twist add some chilli flakes to the miso marinade mixture.

    aubergine miso with tahini dip
    Can I make my aubergine miso wedges in an air fryer?

    Yes, these are perfect for air-frying. Just preheat your air fryer to 180°C / 360°F, then prepare the wedges as below. Cook for 10-12 minutes, shaking and turning occasionally, until crispy and golden.

    Can I freeze these aubergine wedges?

    No, they are not suitable for freezing.

    🍽 If you liked that...

    .... you might also enjoy these vegan recipes from The Veg Space:

    • Satay Tofu
      Easy Satay Tofu
    • Vegan Flatbreads
      Vegan Flatbreads
    • Aubergine Dip
      Aubergine Dip with tahini
    • Brinjal Bhaji
      Brinjal Bhaji (Aubergine Bhaji)

    Loved this recipe? ⭐️ Leave a star rating below! 📸 Snap a photo of your finished dish and share it with me on Instagram, tagging me @thevegspace or #thevegspace 📩 And get all my latest recipes in a weekly e-mail by subscribing to my newsletter.

    📖 Recipe

    aubergine miso wedges

    Aubergine Miso Wedges with tahini dip

    Kate Ford | The Veg Space
    These aubergine miso wedges are packed with flavour and so easy to make. Coated with a sticky miso and sesame glaze with sesame seeds, and a creamy tahini dip.
    5 from 6 votes
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    Prep Time 3 minutes mins
    Cook Time 17 minutes mins
    Total Time 20 minutes mins
    Course Starter
    Cuisine British
    Servings 4 as a side or 2 as a main dish
    Calories 224 kcal

    Ingredients
      

    For the aubergine miso wedges:

    • 2 aubergines
    • 2 tablespoon sesame oil
    • 2 tablespoon miso paste
    • 1 teaspoon ginger paste / purée or 2cm finely chopped fresh ginger
    • 1 teaspoon garlic paste / purée or 1 garlic clove, peeled and crushed
    • 1 tablespoon sesame seeds

    For the tahini dip:

    • 1 spring onion
    • 100 g dairy-free greek yoghurt unsweetened - oat or soya
    • 2 tablespoon tahini

    Instructions
     

    For the aubergine miso wedges:

    • Preheat the oven to 200°C (fan) / 400°F / Gas Mark 6. 
    • Trim the ends from the aubergines and slice each in half, then each half into 3 wedges.
    • In a small bowl mix together the sesame oil, miso paste, ginger and garlic paste. Brush the paste all over each of the aubergine wedges including the skin, then place them skin-down on a large baking tray. Season well with salt and black pepper.
    • Roast the wedges for 15-20 minutes until golden and crispy, turning occasionally. 5 minutes before the end of cooking time, scatter with the sesame seeds and toss until fully coated.

    To make the tahini dip:

    • Trim and finely chop the spring onion.
    • In a small bowl mix the yoghurt, tahini and spring onion and season well with salt and black pepper.
    • Serve the aubergine wedges with the dip on the side.

    Video

    Notes

    Keep an eye on the wedges in the oven - they need to come out when they are golden and crispy all over but before they completely collapse.
    For a spicy twist add some chilli flakes to the miso marinade mixture.

    Nutrition

    Serving: 1servingCalories: 224kcalCarbohydrates: 20gProtein: 6gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gCholesterol: 3mgSodium: 342mgPotassium: 649mgFiber: 8gSugar: 10gVitamin A: 120IUVitamin C: 6mgCalcium: 111mgIron: 2mg
    Tried this recipe?Let us know how it was! Mention @thevegspace or #thevegspace
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    About Kate Ford

    Hi! I'm Kate, vegan home cook and blogger behind The Veg Space and author of Vegan in 15. I'm passionate about creating easy vegan recipes that even a first-time cook can follow.

    Reader Interactions

    Comments

    1. Sar says

      August 26, 2024 at 9:36 pm

      I always buy aubergine but never know what to do with it. This was a great way to make sure it didn’t get wasted. Did this instead of chips and it was delicious

      Reply
    2. MJ says

      August 05, 2022 at 3:24 pm

      made these in our air fryer. Turned out so tasty and flavorful! What a great vegetable side dish.

      Reply
    3. Andrea says

      August 05, 2022 at 3:11 pm

      I'm going to try this tonight. I love that you cut them into wedges. The seasoning looks so good. I love miso.

      Reply
    4. Sharon Chen says

      August 05, 2022 at 2:56 pm

      Love this recipe! It turned out so good!

      Reply
    5. Gina Abernathy says

      August 05, 2022 at 2:43 pm

      Great recipe to add more veggies for dinner. So fresh and delicious.

      Reply
    6. Kerri says

      August 05, 2022 at 2:23 pm

      These are making my mouth water! I love a simple and different recipe! Can't wait to try!

      Reply
    5 from 6 votes (1 rating without comment)

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