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Vegan miso aubergine
May Simpkin

Baked Glazed Miso Aubergines

This delicious miso aubergines recipe is so easy and ideal to serve as a non-meat option, whether you’re vegan or not! You’ll be amazed how easy it is to make your own glaze topping, adding depth and balanced Asian inspired flavours that’ll instantly transform this fabulous vegetable. You can serve these miso aubergines with stir-fry vegetable noodles or with some grilled teriyaki salmon or chicken and a side salad for a delicious and satisfying meal.
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Course: Main Course
Ingredients Method

Ingredients
  

Making these Miso Aubergines, you’ll need….
  • Ingredients
  • 2 large aubergines cut length ways, retaining the stalk
  • 1 tbsp sesame seeds
  • 2 spring onions finely chopped
  • For the Miso Aubergines Glaze:
  • 2 tbsp Miso paste
  • 3 tbsp Mirin
  • 2 tsp Tamari soy sauce
  • 3 tbsp Sesame oil
  • 1 tbsp grated ginger
  • 2 garlic cloves crushed
  • 1 tbsp maple syrup/honey optional

Method
 

  1. Place aubergines on a baking tray and score the flesh on each half with a deep criss-cross pattern, taking care not to pierce the bottom. Drizzle with a little sesame oil and bake at 180 degrees for 30mins to soften the aubergines
  2. Meanwhile, combine the glaze ingredients in a small bowl to make a paste
  3. Remove the aubergines and spread a layer of the paste on each half. Put back in the oven to continue cooking for 20mins, until browned and soft
  4. Serve these miso aubergines sprinkled with sesame seeds and garnished with chopped spring onions