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Sticky miso aubergine

Sticky Asian aubergine dish on a blue floral plate

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Ten minutes hands on for a dish that tastes like a restaurant. The glaze does the work.

Sticky Asian aubergine dish on a blue floral plate

Sticky miso aubergine

Roasted aubergine glazed with a sweet, savoury miso sauce.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 2 servings
Course: Side Dish
Cuisine: Japanese
Calories: 328
Ingredients Method Notes

Ingredients
  

  • 2 aubergines, halved lengthways
  • 2 tbsp vegetable oil
  • 2 tbsp white miso
  • 1 tbsp mirin
  • 1 tbsp soy sauce
  • 1 tbsp honey
  • 1 tsp sesame oil
  • 1 tbsp sesame seeds
  • 1 spring onion, sliced

Method
 

  1. Heat the oven to 200C. Score the cut side of the aubergines, brush with oil and roast for 25 minutes.
  2. Mix the miso, mirin, soy, honey and sesame oil into a glaze.
  3. Brush the glaze over the aubergines and roast for another 10 minutes until sticky.
  4. Top with sesame seeds and spring onion.

Notes

Nutrition figures are an estimate worked out from the ingredient list. Values will shift with brands, cuts and how much frying oil is taken up.

Why this recipe works

Scoring the flesh before roasting lets the oil in and the moisture out, so the aubergine softens fully without going watery. The second blast of heat under the glaze caramelises the miso sugars into something deeply savoury.

Tips for the best miso aubergine

  • Salt the scored flesh and leave for ten minutes to draw out bitter moisture, then pat dry.
  • Press the aubergine down slightly at the start of roasting to help it sit flat.
  • Watch the glaze closely in the final ten minutes. The sugars in the miso burn fast.
  • White miso gives a sweeter, milder result. Red miso gives a deeper, saltier one.

Swaps and variations

  • Miso salmon: use the same glaze on salmon fillets, bake for 12 minutes.
  • Tofu version: press firm tofu, slice thick, and roast with the glaze the same way.
  • Dairy-free and vegan: this recipe is already both.

Make ahead and storage

Roast the aubergine up to the point of glazing, then store. Add the glaze and finish in the oven when ready to eat. Leftovers keep for two days in the fridge but lose their caramelised finish.

What to serve with miso aubergine

Steamed Japanese rice and a scatter of sesame seeds and spring onion. Also good alongside a miso soup and a simple cucumber salad.

Frequently asked questions

What miso paste should I use?

Start with white miso if you are new to it. It is milder and sweeter. See our what is miso guide for more on the types.

Where can I buy miso paste?

Most large UK supermarkets now stock it. See our where to buy miso paste guide.

Can I grill instead of roast?

Yes. Grill on high for five to six minutes each side, then brush with the glaze and grill for two more minutes. Watch it closely.

Read next

Kitchen basicsWhat is miso?Where to buyWhere to buy miso paste in the UK

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Huì

Huì

Huì is a Beijing-born chef working in the UK. She writes The Asian Larder, with tested Asian recipes for British home cooks and honest advice on where to buy every ingredient.
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