Miso Aubergine Recipe -

Miso aubergine with spring onion and sesame seeds

Miso Aubergine Recipe

These miso roasted aubergines are melt in your mouth delicious. This is a great easy vegetarian recipe perfect for a main course, side dish or starter.

Course Main Course

Cuisine Japanese

Diet Vegetarian

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 796kcal

Author Michelle Alston

Ingredients

2 large aubergines stem trimmed off and cut in half lengthways
½ tablespoon vegetable oil I used sunflower oil
50 g / 2 heaped tablespoon of miso paste I used white miso
2 tablespoon mirin
1 tablespoon honey
1 teaspoon sesame oil plus more for serving
1 tablespoon white sesame seeds
3-4 spring onions finely sliced

Instructions

Heat the oven to 180°C (355°F).
Line a large baking tray with greaseproof paper.
Trim the stem from the aubergines then cut them in half lengthways.
Using a sharp knife lightly score the flesh of the aubergines in a crisscross pattern.
Brush the flesh of the aubergine with oil then roast in the oven for 10 minutes.
Meanwhile, make the miso sauce.
Add the miso paste to a small bowl and add a splash of hot water to loosen it up.
Then whisk in 2 tablespoons of mirin, 1 teaspoon of sesame oil and 1 tablespoon of honey. The sauce should be thick but silky.
Now, take the aubergines out of the oven and brush the sauce generously over the flesh of each aubergine half.
Return the aubergines to the oven and cook for 30 minutes until they are soft and they miso has bubbled up and caramelised.
You may need to adjust the time depending on the size of your aubergines.
I always turn the tray around halfway through cooking to ensure they are evenly cooked.
Once ready transfer the aubergines to a serving dish or plate. Drissle a little sesame oil over the aubergines then sprinkle over the white sesame seeds and the chopped spring onions.
If you are having this as a main meal serve with white rice and steamed broccoli.

Notes

Storage - Any leftovers can be kept in an airtight container and stored in the fridge. They should be consumed within 3 days.
Nutritional Information - All nutritional information shared is an estimate based on third-party calculations. If calorie count and/or nutritional values are important to you, we recommend putting the ingredients through whichever online nutritional calculator you prefer. Calories can vary depending on which brands were used. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Weights and measurements - For US readers, I use Cuisipro measuring cups and spoons, and a Pyrex measuring jug for liquids. These are the industry standard. Cup/spoon volumes can differ from brand to brand, for accuracy, I recommend weighing all ingredients if possible for the best results.

Nutrition