Serves: 4

Prep Time: 15 mins

Cooking Time: 15 mins




2 x Aubergines, cut into long wedges

1 Tbs White miso paste

100ml Olive oil

Salt and pepper to season


200g Greek yoghurt

1 Lime, zest and juiced


50ml Pomegranate molasses


250g Tinned corn, drained and dried on a tray at 140c for 10mins

2tbs Corn flour

1 Tsp Chilli powder



  1. For the paste- Mix 1 Tbs of miso paste with 100ml of olive oil and salt & pepper.
  2. Toss the 2 aubergines in mix and griddle for 2-3mins on each side until well charred.
  3. For the dip- Mix 200g of Greek yogurt with the zest and juice of 1 lime.
  4. Drain 250g of tinned corn, dry, place on a tray and put in the oven at 140c for 10 mins.
  5. Toss the 250g corn in 2 tbs of corn flour and 1 Tsp of chilli, then deep fry in small batches at 180c until crispy.
  6. Serve the aubergines on a big plate, drizzle 2 tablespoons of pomegranate molasses and a spoonful of the Greek yogurt dip. Top with the 250g of corn, another tbsp of pomegranate mollasses and scatter with a small handful of pomegranate seeds.


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