Miso-glazed Aubergine

Miso Aubergine

Miso-glazed Aubergine may be one of the easiest and yummiest way to cook aubergine. Summer is the best season to enjoy this vegetable so we are trying to make the most of it this year. This Japanese-style dish is one of our favourite ways to enjoy this beautiful vegetable. Our miso-glazed aubergine is healthy, umami-packed, easy to cook and absolutely delicious.

Aubergines or eggplants are so versatile that many dishes from different cuisines can be cooked using it as the main ingredient. Our most popular recipe on the blog is still this delicious Baba Ganoush, an aubergine dip. Like many other vegetables, aubergines are really good for our health containing fibre, vitamins and essential minerals. When baked, they get a lovely meaty texture that even meat-eaters will love!

Ingredients for the Miso Sauce or Mixture

  • Miso Paste. You can use any type of miso paste but white miso is the best choice when making glazes or marinades. We recommend using organic miso paste as well.
  • Sesame Oil. One of the key ingredients to achieve that umami flavour we want for this mixture. Sesame oil helps the mixture get a perfect consistency delivering the perfect taste.
  • Soy sauce. Like most Japanese dishes, soy sauce is one of the ingredients for our Miso Sauce. It delivers saltiness and flavour.
  • Rice vinegar or Mirin. It helps to temper the saltiness from the miso and soy sauce, adding a lovely flavour to the mixture.
  • Maple Syrup. Adding some sweetener into the mixture is essential. You can use brown sugar or honey as well.
  • Hot Water. To finish the mixture and combine all the ingredients perfectly, we add some hot water to it. All the ingredients used have deep and intense flavours. The water will help to tone it down just a little bit.

Best ways to serve Miso-glazed Aubergine

Our favourite way to serve miso-glazed aubergine is on top of slightly pan-fried rice cooked with onion, ginger and broccoli. As the aubergine already has an intense flavour, white rice is our favourite side to go with it.

Miso Aubergine

Another great choice is to serve it with a light salad on the side. Check our Noodle Salad as it’s a really nice way to combine this dish. This recipe is the perfect way to fit in another healthy and yummy recipe into your weekly meal plan, wether is for lunch or dinner.

How to prepare our Miso-glazed Aubergine

  • Using a medium-size mixing bowl add the miso paste, sesame oil, soy sauce, rice vinegar, maple syrup and hot water. Mix all the ingredients until they are well combined.
  • To prepare the aubergines, cut them in halves lengthwise. Score the inside of the aubergine in squares making diagonal cuts. The cuts need to be deep but keeping the skin untouched.
  • Using a brush, marinate the aubergine using the miso mixture. Make sure enough mixture is used on each side of the aubergine.
  • Place some baking paper on a baking tray, lay the marinated aubergines (facing up) and bake for around 30-40 minutes.
Miso Aubergine
Miso Aubergine
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5 from 9 votes

Miso-glazed Aubergine

Japanese-style dish. Umami packed, Miso-glazed Aubergine is a simple and delicious dish that the whole family will love.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: Japanese
Keyword: Miso-glazed Aubergine, Miso-glazed Eggplant
Servings: 2 people

Ingredients

  • 2 medium-large aubergines
  • 2 tablespoon white miso
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon maple syrup
  • 2 tablespoon hot water
  • 1 Spring onion finely chopeed
  • 1 teaspoon toasted sesame seeds

Instructions

  • Preheat the oven to 200ºC / 400ºF
  • Using a medium-size mixing bowl add the miso paste, sesame oil, soy sauce, rice vinegar, maple syrup and hot water. Mix all the ingredients until they are well combined.
  • To prepare the aubergines, cut them in halves lengthwise. Score the inside of the aubergine in squares making diagonal cuts. The cuts need to be deep but keeping the skin untouched.
  • Using a brush, marinate the aubergine with the miso mixture. Make sure enough mixture is used on each side of the aubergine.
  • Place some baking paper on a baking tray, lay the marinated aubergines (facing up) and bake for around 30-40 minutes.
  • When the aubergines are cooked, take them out of the oven and drizzle some extra miso mixture on the top, add finely chopped onions and sprinkle some sesame seeds.

10 COMMENTS

  1. 5 stars
    This is such a delicious way to prepare aubergine! The miso added such a great flavor, and I loved the sweetness from the maple. Perfect summer dish!

  2. 5 stars
    I’m so in love with the flavors in this eggplant recipe. I don’t know why I’ve never thought to use miso in eggplant, but it’s a genius idea.

  3. 5 stars
    Your Miso-glazed Aubergine was to die for delicious! This recipe is a keeper for sure. My entire office loved this when we had an employee party. Of course 6 ft apart kind of party due to the current situation. They all loved your recipe so I shared your link with them so they could print your recipe and save it, I’m looking forward to making a few other recipes!

    Have a beautiful day!
    Heidy

  4. 5 stars
    I’ve already written down the ingredients on my grocery list. They look so good and I love that touch of sweetness to the glaze. Can’t wait to fix it.

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