Last Updated on August 7, 2026 by Tanya
If you’re looking for a simple yet flavourful dish that showcases the umami-rich depth of miso, look no further than miso glazed aubergine. This easy-to-make recipe will melt in your mouth! It combines the smokiness of roasted aubergine with a rich and slightly-sweet miso glaze that elevates the dish to a whole new level. Perfect as a side dish, or even a main course when served with rice or quinoa, this dish is one of my absolute favourites, and I’m sure it will become one of yours too!
Aubergine can be hit or miss for people — that slightly bitter, spongy texture puts some off — but I’ve found that scoring the flesh and pan-searing before grilling completely transforms it. The miso glaze caramelising under the grill is genuinely one of my favourite kitchen moments; that deep, glossy, golden-brown finish is what makes this dish feel so much more impressive than the few ingredients it actually takes. For a completely different take on the same vegetable, try this miso glazed aubergine — rich, savoury, and worlds away from the smoky Turkish version.
Ingredients
- Aubergine– Aubergine, (or eggplant), has a soft texture that makes it an ideal base for soaking up flavourful sauces. When paired with a miso glaze, this vegetable transforms into a savoury, umami-packed delight. Cooking each side on a pan before grilling helps to cook the aubergine properly to prevent a ‘chewy’ texture.
- Miso paste– Miso is a fermented food that’s full of probiotics, which are great for gut health. The salty, umami flavour from miso is a key component of this dish. White (light) is mild and slightly sweet, which is ideal for a lighter glaze. You can substitute with red miso but this will have a stronger flavour.
- Soy sauce– Soy sauce adds a salty umami kick to the glaze. Tamari is a great gluten-free option.
- Maple syrup– This natural sweetener balances out the salty miso and soy sauce in the glaze. You can also use agave syrup, although I feel maple syrup works best in this recipe
- Ginger paste– Ginger paste adds a zesty, spicy to this dish
- Sesame oil– This adds a lovely nutty flavour to the miso glaze
FAQs
Yes — after pan-searing and brushing with the miso glaze, air fry at 200°C (400°F) for around 8-10 minutes, checking towards the end so the glaze caramelises without burning.
Yes — swap the soy sauce for tamari for a gluten-free version with the same savoury flavour.
White miso gives a milder, slightly sweet flavour, but red miso works well too for a bolder, saltier glaze — just use slightly less as it’s stronger.
Yes — you can prep the miso glaze up to 3 days in advance and store it in the fridge, then cook and glaze the aubergine fresh when ready to serve.
Related
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Ingredients
- 2 medium sized aubergines
- 2 tablespoon olive oil
- 3 tablespoon White miso paste
- 2 tablespoon Soy sauce
- 2 tablespoon Maple syrup
- 1 tablespoon Ginger paste
- 1 tablespoon Sesame oil
- 1 tablespoon Apple cider vinegar
- Chopped spring onions, chopped red chillis, fresh coriander, Sesame seeds Optional- To garnish
Instructions
- Start by slicing the aubergines into halves, score the flesh with a criss-cross pattern (be careful not to cut through the skin). This will allow the miso glaze to penetrate the aubergine better.
- In a pan over medium heat, add a splash of oil and place the eggplant with flesh part facing down. Cover with lid. Cook for around 5 minutes.
- Remove lid and flip aubergine over so skin in facing down. Cover with a lid. Cook for around 3 to 4 minutes.
- To prepare the miso glaze, in a small bowl mix together the white miso paste, soy sauce, maple syrup, sesame oil, apple cider vinegar and ginger paste. Continue mixing until smooth.
- Remove aubergines from pan and place on a baking tray, fleshy side facing up. Brush the miso glaze on top each aubergine well, until all the surface is coated.
- Place baking tray under the grill for around 10 minutes. The aubergines should appear a brown- golden colour and slightly bubbling on top but not burnt, so the glaze caramelises nicely.
- Transfer to plates. Garnish with sesame seeds (highly recommended!), and or/ chopped spring onions, chopped red chillis (hot!) and fresh coriander.
