Miso Glazed Aubergine

ByTanya

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 is one of my absolute favourites and i’m sure it will become one of yours too!

Close-up of two miso glazed aubergine halves on a white rectangular plate, topped with sesame seeds, chopped herbs, and colorful diced vegetables. Two chopsticks rest on the plate. Small bowls of sesame seeds and greens are visible in the background.

Ingredients

Ingredients neatly arranged on a gray surface include two whole aubergines ready for a miso glaze, alongside green onions, red chili peppers, and various sauces and spices in small bowls and measuring cups, including miso paste and soy sauce.
  • 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.
Two eggplant halves with a scored crisscross pattern on the flesh are side by side on a wooden cutting board, transformed into a delightful miso glazed aubergine dish.
  • 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
Miso glazed aubergine is artfully topped with sesame seeds, chopped red chilies, green onions, and cilantro on a white plate. A pair of chopsticks rests nearby, with bowls of sesame seeds and fresh cilantro in the background.

Looking for other recipes like this? Try these:

Two miso glazed aubergine halves rest on a rectangular white plate, topped with diced vegetables, sesame seeds, and herbs. Chopsticks accompany the dish. A lime and a small bowl of sauce sit nearby, all set against a dark textured surface.

Miso Glazed Aubergine

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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.

Video

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Notes

Optional to garnish: Sesame seeds, chopped spring onions, chilli oil, dried coriander

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