We love the simplicity (and ease) of this dish; roasted eggplant wedges, a sweet and salty tahini sauce, finished with fresh mint and a pop of pomegranate seeds.
Preheat the oven to 200 degrees celsius (fan bake).
Place eggplant onto a large baking tray, drizzle over the olive oil, season with salt and pop in the oven to cook for 30 minutes or until golden brown.
In the meantime, make the sauce by combining the tahini, miso paste, crushed garlic and maple syrup in a small bowl. Mix until fully incorporated then add the water one tablespoon at a time until you get it to a smooth, creamy consistency.
Once the eggplant has cooked, remove from the oven and put on a large plate or platter. Spoon over the sauce and sprinkle over the mint and pomegranate seeds.
