Teriyaki Tahini Aubergine with polenta crust sweet potato (Vegan)

Teriyaki Tahini Aubergine with polenta crust sweet potatoIMG_9866 2

An explosion of flavours, textures and ingredients all on one plate to create the most delicious vegan dish. Who ever said eating plant based was boring, seriously never tried any of my recipes…

This dish is perfect for you if you love asian and mediterranean flavours. It’s a fusion of both combining the sweet stick asian flavours of japan with fragrant creamy flavours from the middle east.

Give it a go and see how you love it, I promise it won’t disappoint..




For the Aubergine

1 Large aubergine cut lengthways

1 TBS Brown rice Miso

2 TBS Teriyaki sauce

2 TBS Smooth peanut butter

1 TSP Sesame seeds

2 TBS Tamari

For the sweet potato

400g Sweet potato diced

3 TBS Sesame seed oil

3 TBS Maple syrup

3 TBS Teriyaki sauce

4 TBS Polenta crumbs

2 cloves Garlic

1 TBS Dried rosemary

To garnish:

Fresh rocket

Tahini dressing


1.Preheat your oven to 180 and score your aubergine through the middle. Heat together your dressing for 20 seconds in the microwave, divide between the 2 halves.

2.Cover your diced potato with the oil, syrup and sauce evenly then sprinkle on the crumbs, rosemary and garlic.

3.Place both components in the oven for 30-40 minutes

4.Remove, garnish with rocket and drizzle with tahini to serve.


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