Chargrilled Miso aubergine with sweet potato wedges

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Step 1

1. Preheat the oven to 170 degrees C for fan

Step 2

2. Place an oiled griddle pan on a high heat and chargrill the aubergine for 2 minutes on each side, or until brown char lines are formed

Step 3

3. Place the miso marinade ingreidents with 1 tablespoon fo water into a small bowl and combine.

Step 4

4. Place the tahini dressing ingredients into another small bowl with 1 tablespoon of water and combine.

Step 5

5. Transfer the abuergine to an oven tray lined with bakign paper and por over the miso marinande. Using your hands, massae into the flesh and bake in the oven for 10 minutes.

Step 6

6. Place the sweet potato wedges in a microwave-safe dish with a little water in the bottom, put the lid on and cook on hig for 4 minutes to soften.

Step 7

7. Pat the wedges dry then toss in oil with tomatoes and sprinkle with seasing.

Step 8

8.. Turn up the oven to 170 degrees C fan, add the wedges and tomatoes to the aubergine and cook for a further 15-20 minutes, or until crisp on the outside.

Step 9

9. Serve the aubergine fillets alongside the wedges, tomatoes and rockert, or leaves of choice. Drizzle iwth tahini dressing before diving in.