Miso Aubergine

Name: Miso Aubergine
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 small aubergines; Sesame oil (for brushing); 2 tsp white miso paste; 1 tbsp tamari sauce; 1 tbsp maple syrup; 1 tbsp olive oil; Cooked rice; Toasted sesame seeds; 1 red chilli (deseeded (if desired) and finely chopped); Fresh coriander; Lime (cut into wedges)

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These miso aubergine are one of the best ways to cook aubergines. Imagine silky soft aubergines, infused with the most addictive sweet and salty miso marinade, all finished off with a sprinkling of warming chilli, crunchy sesame seeds and fresh coriander. So good. Plus it is vegan-friendly and takes just 10 minutes to prepare before the oven does the hard work.

Apparently aubergines (also known as ‘eggplants’) are one of the most hated vegetables! I am genuinely surprised by this, since aubergines are such a versatile ingredient that can be cooked in so many delicious ways. The Italians have some lovely aubergine pasta ideas – like my gnocchi alla norma (tomato and aubergine gnocchi) or aubergine pasta bake with giant shells and ricotta. However, you can also lean into more Asian-style flavours. One of my favourites is with a sticky miso glaze, in a dish called Nasu Dengaku. If you are one of those aubergine haters, I think this recipe will change your mind.

Why you will love this recipe:
Ingredients:
Substitutions and Variations:
Here’s how to make Miso Aubergine:
Cooking Tips:
Frequently Asked Questions
Other recipes you might enjoy:
Miso Aubergine Recipe

Why you will love this recipe:

They take just 10 minutes to prepare, the oven does most of the work.
It is full of flavour and texture. Imagine silky aubergine infused with salty, umami-rich tamari sauce and miso paste, sweet maple syrup and nutty sesame oil. All topped off with fresh coriander, spicy chilli and crunchy sesame seeds.
They are super simple yet look (and taste!) impressive.
They are perfect for a vegan starter/mezze or main course.
They are a delicious way to eat more vegetables.

Ingredients:

Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!

Aubergine – also known as ‘eggplants’, I used baby aubergines but regular sized aubergines work too.

White miso paste – a fermented soy bean paste from Japan which gives these miso aubergine a deep savoury, salty umami flavour.

Tamari sauce – similar to soy sauce but with a richer, deeper umami flavour and slightly thicker consistency. Use soy sauce if needed.

Substitutions and Variations:

Aubergine: you can use the miniature baby aubergine or full-size regular aubergines. Just bear in mind you need to adjust the cooking time and amount of marinade (bigger aubergines take longer and need more marinade).

Texture: toasted sesame seeds give these miso aubergine a wonderful nutty flavour and crunchy texture. You can swap for toasted roughly chopped peanuts or cashew nuts if you prefer.

Herbs: if you aren’t a fan of coriander, you can use parsley. Thinly sliced chives are also delicious. They have a different flavour profile but taste just as good.

Mezze-style: miso aubergine is a wonderful mezze dish with a selection of sides. I love to serve it on yoghurt (often with tahini, herbs and/or harissa swirled through) or garlic labneh alongside other mezze dishes like warm flatbread and hummus.

Chilli: a sprinkling of finely chopped chilli adds a subtle heat. If you want a spicier kick, drizzle with crispy chilli oil just before serving. You can also add smoked paprika, chilli powder or cayenne pepper to the marinade.

Here’s how to make Miso Aubergine:

Here’s a step by step guide for what you need to do, but you can find the full recipe at the bottom of the page for detailed instructions.

ONE: Preheat the oven to 200C / 180C Fan. Slice the aubergines in half from top to bottom, then slice criss cross slits into the flesh – you want to go quite deep, but not actually cut the aubergine into pieces

TWO: Brush the flesh generously with sesame oil.

THREE: Place a large non-stick frying pan over a medium heat and place the aubergines flesh-side-down in an even layer.

FOUR: Fry for about 3-5 minutes, or until golden, then flip and fry on the other side for a further 3 minutes – or until just starting to collapse.

FIVE: Meanwhile, in a small bowl, mix together the miso paste, tamari sauce, maple syrup and olive oil.

SIX: Mix until smooth – this is the texture you are after!

SEVEN: Once the aubergine slices are golden on both sides, remove from the pan and place onto a large non-stick baking sheet in a single layer. Brush with the marinade.

EIGHT: Pop in the preheated oven for about 20 minutes or until the flesh is soft and sticky with an almost ‘custardy’ texture. The exact time will depend on the size of your aubergines.

Cooking Tips:

Cross-hatching: scoring the aubergine flesh with a criss cross pattern helps them cook evenly and allows the miso marinade to penetrate deeply. This will result in an even more delicious caramelised flavour and texture.

Applying the marinade: the best way to apply the miso marinade to the aubergine is with a pastry brush. That way you can get right into the cross-hatching.

Cooking time: the exact length of time the miso aubergine takes to cook will depend on the size of your aubergine. Smaller ones will need less time, while bigger ones will need longer. Ultimately, you are looking for your aubergines to have a sticky glaze and totally melting, soft flesh. When they reach that stage, they are ready.

Frequently Asked Questions

Can you eat the skin of an aubergine?

Absolutely. Although the silky smooth flesh is my favourite part, the skin softens in the oven so it’s perfect to eat.

Do these miso aubergines need salting?

No. I think this is something that confuses lots of people, or puts them off making aubergine recipes altogether. More modern varieties are less bitter, so don’t need to be salted when cooked in this way.

Do I have to pan-fry the aubergine first?

You can pan-fry or cook them on the grill. However, you do need to do one of them otherwise the aubergine won’t cook down properly and you won’t get the right texture.

Can I use brown or red miso instead of white miso paste?

Yes, absolutely. Use what you have or can find. Brown or red miso can be more intense than white miso paste so it will have a stronger umami flavour.

Can I make these miso aubergine in advance?

Yes! You can make these miso aubergine up to 3 days in advance. Leave to cool completely before covering and chilling in the fridge. You can serve them hot or cold. To reheat, pop in a loosely-covered microwave-proof container and heat for 2-4 minutes (I like to do mine in bursts so they don’t overcook). Alternatively, place on a baking sheet, cover with foil, and roast at 200C/180C Fan for about 10-15 minutes. Whichever way you choose to reheat them, make sure they are piping hot all the way through.

How to store leftover miso aubergines?

Any leftovers can be kept left to cool completely before being covered and chilled for up to 3 days.