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Sticky Miso Aubergine and Sweet Potatoes with Tahini Bean Dip

Quick and simple but unbelievably delicious, this is a winning combo that I keep returning to. Beans, pulses and seeds are a great source of plant based protein and iron, but with a much lower carbon footprint than meat. This is due to the increased energy efficiency, as energy isn't wasted through life processes such as respiration, heat and movement.

Serves 4


4 sweet potatoes

2 aubergines

2 tbsp miso paste

2 tbsp soy sauce

2 tbsp mirin

1 tbsp olive oil

1 tsp sesame oil

1 tin cannellini beans

2 tbsp tahini

Juice 1 lemon

Spring onions, sesame seeds and coriander to garnish

Salad leaves to serve


  1. Preheat the oven to 200 degrees Celcius.

  2. Cut the aubergines and sweet potatoes in half, then score the open sides in a criss-cross pattern and place in a roasting tin. Mix together the miso, soy, mirin and oils and pour over the veg to evenly coat. Place the veg open side down, then cover the tray with foil and roast in the oven for 45 minutes, then 15 more without the foil.

  3. For the dip, drain the beans and blend with the tahini and lemon until smooth. Then season with salt and pepper.

  4. Serve the roasted veg with plenty of dip, salad and a garnish of spring onions, sesame and coriander.


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