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! At first, I was 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.
These miso aubergine takes less than 10 minutes to prepare. All you have to do is make a criss cross pattern, brush with sesame oil then pan-fry until golden. Then you mix up a quick and easy miso marinade, brush over the aubergine and roast until they are golden and soft with a delicious ‘custardy’ texture. It really couldn’t be simpler!
However, just because it is super simple to make, doesn’t mean you compromise on flavour. There are two secrets that make this miso aubergine so delicious. Firstly, the miso marinade. It is the perfect combination of sweet and sticky maple syrup mixed with salty, umami-rich tamari sauce and miso paste. Together, they create a glaze that takes the aubergines to a whole new level. Secondly, roasting the glazed aubergine until super soft and silky. Don’t be tempted to rush the process, if you use large aubergines, they will take slightly longer but frying gives it good colour and then roasting it cooks it all the way through.
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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!
Sesame oil - this gives the aubergines a subtle nutty sesame flavour.
Aubergine - also known as ‘eggplants’. They can be cooked in so many different ways, but roasting them with a sticky miso marinade gives the most incredible taste and texture.
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.
Maple syrup - this brings sweetness to the miso aubergine and helps balance out the salty, umami flavours in the marinade. It also gives a gloriously sticky texture.
Olive oil - this adds flavour to the miso marinade and helps the aubergines cook properly.
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).
Tamari sauce: you can use light soy sauce instead. It will have a slightly more salty flavour but won’t be noticeably different.
Maple syrup: you can use brown sugar or agave syrup instead. Alternatively, runny honey works well and gives a subtle floral flavour - although bear in mind it will no longer be vegan.
Onions: these miso aubergines are delicious topped with thinly sliced spring onion. Alternatively, sprinkle with crispy fried onions for a stronger onion flavour and crunchy texture.
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.
Rice: I love these miso aubergine with fluffy basmati rice but nay grains or noodles of any kind are delicious.
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 chilli warmth. 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
The key ingredient in this miso aubergine is miso paste. It is a Japanese fermented paste made using soy beans and salt. It gives all sorts of dishes a deep savoury, umami flavour that is so delicious. You can find it in most supermarkets - often near the spices, by the noodles or in the world food section.
Absolutely. Although the silky smooth flesh is my favourite part, the skin softens in the oven so it’s perfect to eat.
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 any more.
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.
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.
Storage & Make Ahead Instructions
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.
Any leftovers can be kept left to cool completely before being covered and chilled for up to 3 days.
I don’t recommend freezing these miso aubergine as it impacts the texture of the aubergine.
Other recipes you might enjoy:
If you liked the sound of this miso aubergine, you will love my whole roasted cauliflower with tahini and chimichurri and roasted aubergine salad. Also don’t miss my miso caramel crispy aubergine with sour cream, chilli, pickled red onion and rocket.
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PrintMiso Aubergine
These miso aubergines 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…
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 2-4 depending on aubergine size 1x
- Category: Sides
- Method: Pan Frying & Roast
- Cuisine: Asian-inspired
- Diet: Vegan
Ingredients
For the miso aubergine:
- 2 small aubergines
- Sesame oil, for brushing
- 2 tsp white miso paste
- 1 tbsp tamari sauce
- 1 tbsp maple syrup
- 1 tbsp olive oil
To garnish:
- Cooked rice
- Toasted sesame seeds
- 1 red chilli, deseeded (if wished) and finely chopped
- Fresh coriander
- Lime, cut into wedges
Instructions
- 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. Brush the flesh generously with sesame oil.
- Place a large non-stick frying pan over a medium heat and place the aubergines flesh-side-down in an even layer. 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.
- Meanwhile, in a small bowl, mix together the miso paste, tamari sauce, maple syrup and olive oil until combined.
- 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 and 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.
- Remove from the oven and leave to stand for 2 minutes.
- To serve: scoop your cooked rice into serving bowls and top with the miso aubergine. Sprinkle with toasted sesame seeds, chilli and fresh coriander. Serve with wedges of lime. Enjoy!
Notes
Scroll up for a helpful step by step guide with images to help with this recipe.
To store: any leftovers can be kept left to cool completely before being covered and chilled for up to 3 days.
To reheat: these miso aubergine are delicious hot or cold. If you want to reheat, pop into a loosely covered microwave-proof container and heat for 2-4 minutes - or until piping hot all the way through. I like to do mine in bursts so it doesn’t overcook. Alternatively, place onto a baking sheet, cover with foil and roast in the oven at 200C/180C Fan for about 10-15 minutes - or until hot all the way through.
To freeze: I don’t recommend freezing these miso aubergine as it impacts the texture of the aubergine.
Aubergine: I use fairly small aubergines here. You can actually get baby aubergines which are even smaller, or you can use regular full-size aubergines. Any will work, you just need to adjust the cooking time and amount of marinade (obviously bigger aubergines will take longer and need more marinade).
Make it spicy: I garnish these miso aubergine with sliced chilli, but feel free to drizzle with crispy chilli oil. You can also add a pinch of smoked paprika, chilli powder or cayenne pepper to the miso marinade.
All about the crunch: a sprinkling of toasted sesame seeds adds a gorgeous nutty flavour and crunchy texture. You can swap for toasted roughly chopped peanuts or cashews if you prefer.
Serving suggestions: these miso aubergine are delicious as a vegan main on top of rice or noodles. Alternatively, enjoy as a starter/mezze on whipped yoghurt (often I stir through herbs, tahini and/or harissa for a spicy kick) or garlic labneh.
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