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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