Vegan Aubergine Miso Wedges

Vegan Aubergine Miso Wedges with tahini dip is a healthy and yummy snack or appetizer that blends Japanese and Middle Eastern flavors. The key item of this dish is aubergine, also known as eggplant. Dietary fiber and minerals are abundant in this nutrient-dense vegetable. This ingredient can be used in a variety of dishes in place of meat because it is low in calories and has a meaty texture. You can cook the slices in an oven or grill, the choice is yours. Let’s start the recipe with the instructions listed below.

EQUIPMENT:

• Oven
• A sharp knife
• Small bowl
• One cooking brush
• Baking tray
• One spoon
• Plate (to serve the dish)

INGREDIENTS:

For the Aubergine Miso Wedges:

• Aubergines 2
• Sesame oil 2 tbsp
• 1 tsp of Ginger paste
• Vegan-friendly Miso paste 2 tbsp
• Chopped garlic clove 1
• Sesame seeds 1 tbsp
• Salt, to flavor
• Crushed Black Pepper, according to taste

For the Tahini dip:

• Chopped spring onion 1
• Dairy-free Greek yogurt unsweetened oat or soy 100 g
• Tahini 2 tbsps

INGREDIENT NOTES:

Aubergine:

• Also known as the eggplant. It is the key element of this dish.

Miso paste:

• It is the main paste of Japanese cooking. This paste is made with processed soybeans. It offers a deep and delicious flavor. We used vegan-friendly miso paste.

Tahini:

• Ground sesame seeds are used to prepare this creamy paste.

INSTRUCTIONS:

OVEN:

1. Adjust the oven’s heat to 200 degrees C or 400 degrees Fahrenheit.
2. Remove the tip(edges) from the aubergines and cut into two halves.
3. After that, slice each piece into three thin slices with a knife.
4. Now, add miso paste, ginger paste, sesame oil, and crushed garlic to a tiny bowl.
5. Next, marinate each piece of aubergines with this paste.
6. Equally, distribute the paste with the help of a cooking brush.
7. Next, shift these marinated pieces to a baking tray.
8. Sprinkle over a hint of black pepper and salt.
9. Turn the slices frequently while roasting them for fifteen to twenty minutes or until crunchy and brown in color.
10. Sprinkle the sesame seeds over the roasted pieces six minutes before the cooking time is finished.
11. Stir well until the seeds are completely mixed with the pieces.

GRILL:

1. First, preheat the grill on a low fire.
2. Then, place the marinated pieces on a skewer one by one.
3. Next, cook it on a grill for four to five minutes.
4. During cooking, change the sides of pieces to avoid browning.
5. The grilled pieces of aubergine are ready.

Preparation of tahini dip:

1. Cut the spring onions into fine pieces with a knife.
2. Next, add tahini, dairy-free yogurt, and chopped spring onions to a bowl.
3. Mix well with a spoon. The tasty and creamy dip is ready.

Serving:

1. Arrange aubergine pieces on a plate and enjoy it with this dip.

SERVING SUGGESTIONS:

• Pair this dish with vegan burgers, salads, and grilled vegetables.
• Enjoy it with pita bread, carrot sticks, quinoa bowl, and brown rice.
• Serve the roasted aubergine pieces with vegan falafel.

TIPS:

Select the aubergines:

• Choose fresh, firm, and vibrant purple color aubergines for the amazing flavor.

Tahini:

• Use high-quality tahini for a richer and smoother dip.

Fresh items:

• Instead of paste, I suggest using fresh garlic and ginger for the vibrant flavors.

Evenly sized pieces:

• Cut the aubergines into evenly sized pieces for even cooking.

Don’t overcrowd:

• Avoid overcrowding the baking tray to ensure proper cooking and crispy wedges.

STORAGE INFORMATION:

Fridge:

• Save the leftover pieces in a closed plastic jar and refrigerate it for two to three days.

Freezer:

• I won’t suggest you freeze the baked aubergine. Because it will lose its crispy texture. Instead of this, you can freeze the marinated slices for two to three months. Place them overnight in the refrigerator before baking.

Reheating:

• Rewarm the refrigerated pieces in a microwave. You can cook and warm the marinated and frozen pieces in an oven according to the cooking guidelines listed in this recipe.

FAQs:

Can I substitute another kind of nuts or seeds with the tahini?

• Yes, you can prepare the sauce with other seeds or nuts such as natural peanut butter, sunflower seed butter, or almond butter, ensuring they are vegan-friendly.

What other items can I use in place of vegan yogurt?

• You can use hummus, silken tofu, or mashed chickpeas instead of yogurt.

Do Vegan Aubergine Miso wedges contain gluten?

• The Vegan Aubergine Miso wedges are gluten-free, but be sure to verify this by reading the content list of the miso paste.

NUTRITIONAL INFORMATION/SERVING:

Per Serving Size two pieces with dip
Total Quantity 6 servings
Total Calories 224 kcal
Carbohydrates 20 g
Dietary Fiber 8 g
Protein 6 g
Sugar 10 g
Total Fat 15 g
Sodium 342 mg
Iron 2 mg