Miso Aubergines

These have quickly become a new addiction, I think I am making nearly once a week, they are so quick to prepare and perfect as a main on their own or as a side to protein. I love to top mine with the classic Japanese toppings of black sesame seeds, spicy schichimi togarashi and cripy onions, all of which are available from the supermarket or amazon.


1 Large Aubergine
2 tsp Olive Oil

Miso Sauce
4 tsp White Miso Paste
3 tsp Japanese Rice Wine Vinegar
2 tsp Honey
1 tsp Sesame Oil
Splash of water

Toppings (All Optional)
Sprinkle of Black Sesame Seeds
Sprinkle of Schichimi Togarashi
Sprinkle of Crispy Onions
Finely chopped Spring Onions
Finely chopped Corriander


1.Preheat over to 190 Fan.
2. Slice aubergine into 8 quarters.
3. Place onto a baking tray and drizzle with oil, bake for 15 minutes.
4. Whisk together miso, vinegar, honey, oil along with a splash of water.
5. Remove aubergines from oven and brush on around half of the sauce and bake for a further 10/15 minutes until soft and cooked through.
6. Brush on remaining sauce and top with toppings of your choice or enjoy plain.