Sticky Miso-Glazed Aubergines (Edit recipe)

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These Sticky Aubergines are packed with flavor. They’re sweet, savory and rich with umami. It’s a great way to enjoy aubergines and it's easy to make. Try this recipe for your next weeknight meal, served with a side of rice and topped with sesame seeds and spring onions. It’s comforting and comes together with just a handful of ingredients!

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Original Recipe

PREP TIME

5 minutes

COOK TIME

30 minutes

INGREDIENTS

17

Serves: 4

Ingredients

700 grams Eggplant (Aubergine)
1 Tbsp Extra Virgin Olive Oil - Thrive Market, to brush eggplants

For the Miso Sauce

2 Tbsp White Miso Paste
1 Tbsp Soy Sauce
1 Tbsp Honey - True Love Honey
1 Tbsp Mirin
2 tsp Organic Toasted Sesame Oil - Thrive Market
1 tsp Ginger Root, freshly grated, optional
0.5 tsp Corn Flour
1 clove Garlic, minced
1 Tbsp Hot Water, to thin, optional

To Serve

1 Tbsp Green Onion (Scallion), finely chopped
1 Tbsp Organic Hulled Sesame Seeds - The Spice Lab, white or black
2 Tbsp Cilantro, finely chopped
0.5 cup Rice, Jasmine, steamed

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 190 C / 370 F and prepare a large baking tray lined with parchment paper.
Wash and dry the aubergines.
If you’re using thinner varieties like Chinese or Japanese Aubergines, halve them lengthways first and then cut each half in half to create quarters. This helps them cook more evenly. If you’re using large aubergines, simply halve them lengthways and place flesh side up on the lined baking tray.
With a sharp knife, score the flesh of the aubergines in a criss-cross pattern going about halfway in. Careful not to cut through the skin.
Brush the flesh with a little olive oil or vegetable oil to prevent burning. Place the tray in the oven and bake for 10 minutes.
While baking, use a fork or small whisk to mix together the miso, ginger, cornflour, soy sauce, garlic, honey, sesame oil and mirin in a small bowl. If the sauce feels too thick, add a spoonful of hot water to thin it a little.
Remove the aubergines from the oven and generously brush all of the miso sauce evenly onto the flesh of each aubergine.
Bake for another 20-25 minutes until the sauce becomes golden brown and sticky. The flesh should be soft.
Top the aubergines with some sesame seeds, freshly chopped green onions and some cilantro if you like!
Serve with some white rice and steamed vegetables for a delicious meal.

Notes

To make this dish vegan, simply swap out the honey for maple syrup or any vegan sweetener of your choice!
Keep an eye on the aubergines in the oven so the miso sauce doesn’t burn.
Be sure to dry your aubergines well before adding them in the oven. This will help them roast better.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	255
Fat:	8 g
Carbohydrates:	44 g
Protein:	6 g
Cholesterol:	0 g
Sodium:	560 mg
Fiber:	2 g
Sugars:	7 g
Sugar Alcohol:	0 g
Calculated per serving.