fbpx
×
Search our site
Back to Recipes

Chilli-Glazed Tahini Aubergine Wedges

Serves 4

1 aubergine, quartered lengthwise
1 tbsp RAW Whole Sesame Tahini
2 tsp RAW Extra Virgin Olive Oil
½ tsp miso paste
10ml rice vinegar
70ml water
½ tsp aleppo pepper
1 tsp brown sugar
½ tsp smoked paprika
½ tsp salt
1 tbsp coriander, to garnish
2 tbsp pomegranate seeds, to garnish

1. Preheat the oven to 200/180C fan.
2. Slice the carrots lengthways and place them on a large baking tray with the chickpeas. Sprinkle with 1 tsp cumin, salt and pepper and 1 tbsp olive oil. Mix to ensure that they are evenly coated, and then place in the oven. Bake for 25 minutes, tossing halfway.
3. In a small bowl, combine the balsamic vinegar, 1 tbsp olive oil and the agave syrup. Drizzle the mixture over the chickpeas and carrots along with the fresh thyme, and return to the oven for a further 15 minutes, until the carrots are tender and caramelised.
4. Meanwhile, mix the tahini and yoghurt with the juice of half of the orange and 1 tsp cumin. Season with salt to taste. Add more orange juice if you prefer more acidity.
5. Lay the pecans on a small baking tray and place in the oven for 8 minutes, until fragrant and toasted.
6. Meanwhile, peel the orange skin using a peeler and set aside. Enjoy the orange segments as a mid-baking snack or place in the fridge for later!
7. To serve, lay the whipped yoghurt on a large plate. Pile up the toasted chickpeas, then the carrots, toasted pecans and fresh herbs. Finish with a generous sprinkling of the orange zest and serve!

Rating:
×

Leave a rating

Stay UP TO DATE!

Subscribe to our newsletter for recipes, blog posts, new products and more!

By submitting, you agree to receive information from Raw Vibrant Living via email and to our privacy policy. You can unsubscribe at any time by clicking the 'unsubscribe' link in any newsletter you receive from us.