Miso-roasted aubergine with hazelnut dukkah & tahini

Preheat the oven to 200ºC, gas mark 6 and line a large baking tray with parchment. Lay the aubergine wedges in the tray. Mix the miso, agave syrup, rapeseed oil and sesame oil together into a paste in a bowl. Using a pastry brush, thinly coat the aubergine flesh with the paste then sprinkle over the sesame. Roast for 20-25 minutes until tender and tinged with colour. Remove and allow to cool.

To make the tahini sauce, add the tahini to a small bowl and whisk with iced water (1-2 tbsp), a little at a time, until thick but loosened. Add ½ tsp sea salt, the garlic and lemon juice and mix well. It should be the consistency of thick pouring cream. Set aside.

To make the dukkah, gently toast the coriander, cumin, sesame and fennel seeds in a dry frying pan over a low heat until they smell fragrant. Add to a pestle and mortar and crush coarsely with ½ tsp each of cracked black pepper and sea salt.

In the same pan, toast the hazelnuts and pistachios for 2 minutes, or until fragrant and lightly golden. Add these with the spices and seeds to a food processor and pulse a couple of times, taking care not to blend too much. It needs to be coarse, not a powder. Alternatively, you can chop by hand. Mix through the sugar.

Place the aubergines on a large plate and scatter over the dates. Drizzle with the tahini sauce, then crumble over the goat’s cheese, if liked. Sprinkle generously with some of the dukkah and garnish with coriander.