Sticky Miso Tahini Aubergine

|Make these as wedges for a tasty sidedish or create more of a main with your aubergines by using whole-roasted aubergines|aubergine|2 medium aubergines cut lengthways into wedgesOlive oil to drizzle2 tbsp sesame seeds2-3 tbsp pomegranate molasses (from the world food section of large supermarkets)Large handful fresh coriander roughly choppedHandful fresh mint leaves roughly choppedGreek yogurt to serve (optional)For the dressing:3 tbsp miso paste3 tbsp toasted sesame oil2 tbsp honey2 tbsp tahiniJuice of 1 lemon|Heat the oven to 200°C/180°C fan/gas 6. Mix all the dressing ingredients together in a large bowl then add the aubergine wedges and toss to coat well.Transfer the aubergines and dressing to a large roasting tray drizzle over a little oil and season with salt and ground black pepper. Roast the aubergines for 35-40 minutes until golden sticky and soft.Meanwhile toast the sesame seeds briefly in a dry frying pan until pale golden. When the wedges are cooked arrange on a serving platter. Drizzle with the pomegranate molasses and scatter over the sesame seeds and fresh chopped herbs. Serve with a dollop of yogurt if you like.|15.00 minutes|4|Delicious