Aubergine with Whipped Miso Yoghurt

Aubergine with Whipped Miso Yoghurt

Rich, creamy, and deeply umami - roasted aubergine with a silky miso yoghurt base. A perfect plant-based centrepiece.

Serves: 2
Time: 25–30 minutes

Ingredients

  • 1 large aubergine, cut into wedges
  • 3–4 tbsp Miso Magic
  • 3–4 tbsp Greek yoghurt
  • Sesame seeds
  • Spring onions
  • Olive oil, salt & pepper

Method

  1. Preheat oven to 200°C.
  2. Toss aubergine wedges with Miso Magic, a drizzle of olive oil, and a pinch of salt.
  3. Spread on a baking tray and roast for 20–25 minutes until soft and caramelised.
  4. In a bowl, mix Greek yoghurt with a spoon of Miso Magic until smooth and creamy.
  5. Spread the whipped miso yoghurt onto a serving plate.
  6. Place roasted aubergine wedges on top.
  7. Finish with a sprinkle of sesame seeds and spring onions. 
Back to blog