Sesame Crust & Miso Glazed Aubergine Wedges

Glazed and baked aubergine wedges with crunchy sesame crust. 


  • No maple syrup? Use honey instead. 
  • No sesame oil? Try with a light olive oil instead. 
  • No soy sauce? Use tamari sauce instead. 
  • No white wine vinegar? Try with rice vinegar or apple cider vinegar instead. 
  • No lemon juice? Use lime juice instead. 
  • No tahini? Try with yoghurt instead. If using yoghurt, do not add the water in the recipe.

Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

Servings: 2


1 Aubergine

2 tbsp Miso paste

1 tbsp Maple syrup

1 tbsp Sesame oil

1 tbsp Soy sauce

1 tsp White wine vinegar

2 tbsp Sesame seeds

For the sauce:

2 tbsp Tahini

1 tbsp Lemon juice

2 tbsp Water

1 Garlic clove (chopped )


  1. Preheat the oven to 200C/180c fan/6 gas mark. Cut the aubergine in half lengthwise and then into wedges - you should have 8 wedges. 
  2. In a mixing bowl, mix together the miso paste, maple syrup, sesame oil, soy sauce and vinegar. Add the aubergine wedges and toss to coat. 
  3. Place the wedges on a lined baking tray, making sure they don't touch each other. 
  4. Sprinkle sesame seeds over each wedge and bake for 20-25 minutes, until golden and tender- cooked. 
  5. For the sauce, mix together the tahini, lemon juice, water and garlic. Serve alongside the aubergine wedges. Enjoy!
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How to store

Store in an airtight container, in the fridge, for up to 3 days.