Miso-roasted aubergine, Japanese style


I love aubergine and miso & sesame are perfect partners. This is low-calorie and low-fat, and a balanced accompaniment to teriyaki chicken or anything oriental for a healthy supper. It is easy to make, the longest bit being the cooking. I should have shredded the spring onions better so it would have looked prettier, but I was in a hurry and talking on the phone at the same time!

Serves 4

  • 2 medium aubergines
  • 4 tsp white miso paste
  • 2 tsp runny honey
  • 1 tbsp soy sauce
  • 1 tsp toasted sesame oil
  • thumb-sized piece root ginger, peeled and grated
  • 1 clove garlic, peeled and crushed
  • 4 spring onions, shredded
  • 2 tsp sesame seeds


Preheat the oven to 180°C. Slice the aubergines in half lengthways and score the flesh in a diamond pattern, taking care not to cut through the skin. Line a baking sheet with greaseproof paper and lay the aubergines on top, cut sides up.

Mix the miso, honey, soy sauce, sesame oil, ginger and garlic with 2-3 tablespoons of water to make a smooth paste. Brush over the aubergine flesh and roast for 20-25 minutes until golden brown and soft. Sprinkle with the spring onions and sesame seeds and serve.


Miso aubergine served with Chinese hispi cabbage

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