Aubergine with black tahini + miso dip

Aubergine with black tahini + miso dip

By
From
Poke
Serves
4 as a side
Photographer
Matt Russell

If you can’t find black tahini, white sesame tahini will be equally tasty.

Ingredients

Quantity Ingredient

Black tahini and miso dip

Quantity Ingredient
2 tablespoons rice wine vinegar
3 tablespoons mirin
1 tablespoon white miso paste
1 tablespoon soy sauce
2 tablespoons black sesame tahini
1 aubergine, cut into 1.5 cm cubes
2 tablespoons groundnut oil
4 teaspoons white sesame seeds
4 tablespoons cooked edamame beans, (optional)

Method

  1. To make the dip, place the vinegar and mirin in a saucepan and simmer over a low heat until reduced. Remove from the heat and whisk in the miso paste and soy sauce, then stir through the tahini and transfer to a small bowl.
  2. Shallow-fry the aubergine in the oil over a high heat in a heavy-based frying pan (skillet) until tender and brown on all sides. Transfer to a bowl, sprinkle with sesame seeds and edamame beans (if using) and serve alongside the black tahini dip.
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