Miso & sesame

glazed aubergines

A fusion of Mediterranean aubergine with Japansese-inspired flavours


About this Recipe

By: Amanda

This side dish melts in the mouth and delivers a taste sensation not usually associated with the shiny and beautiful, but sometimes bland aubergine.




Step by Step Instructions

  • 1 large or 2 small aubergine
  • 2-3 tablespoons olive oil
  • 2 teaspoons brown rice miso paste
  • 1 1/2 tablespoon sesame oil
  • 1/2 tablespoon gluten-free tamari
  • 1/2 Tablespoon maple syrup or honey
  • Juice of 1/2 lemon
  • 1 tablespoon sesame seeds
Step 1

Preheat the oven to 180C. Cut the stalk end off the aubergine and slice lengthways, from top to bottom into 2cm wide slices. Lay on a baking tray and drizzle with olive oil, turning the slices over, to cover each side. Bake for 15 minutes, until soft.

Step 2

Make the glaze by mixing the miso paste, sesame oil, tamari, maple syrup and lemon juice together.

Step 3

Once the aubergine slices have softened, pour the glaze over them, return to the oven and cook for a further 10 minutes, until they are starting to brown and crisp up at the edges.

Step 4

Remove from the oven, sprinkle with sesame seeds and serve immediately.

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