Baked Miso Aubergine Recipe

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serves: 4
Prep: 5 min
Cooking: 35 min

If you’re looking for aubergine recipes with a twist then this gorgeous Asian dish is perfect. The delicate balance of sweet and salty flavours brings the aubergine to life for a delicious side to any meal.



  • 1 tbsp sake
  • 1 tbsp mirin
  • 100g/31/2oz white miso paste
  • 1 egg yolk
  • 1 tbsp caster sugar
  • 4 tbsp dashi stock
  • 2 aubergines
  • sunflower oil, for brushing
  • sesame oil, for drizzling
  • To serve
  • 2 tsp toasted sesame seeds
  • 4 spring onions, finely sliced
  • 1/2 red chilli, deseeded and finely sliced


  • Preheat the oven to 200ÅãC/400ÅãF/gas 6 and line a baking tray with baking paper.

  • Put the sake and mirin in a small saucepan over a medium heat and bring just to the boil. Cook for about 30 seconds for the alcohol to burn off. Reduce the heat to low and, using a small whisk, mix in the miso, egg yolk and sugar. Add the stock and cook gently for about 5 minutes until you have the consistency of custard, stirring frequently. Remove from the heat. (This thick miso sauce can be made a day ahead and kept covered in the fridge.)

  • Cut the aubergines in half lengthways and, using a small, sharp knife, diagonally score lines into the flesh, about 1cm/1/2in apart, to form a lattice pattern, taking care not to cut all the way through. Brush both sides of the aubergine with the sunflower oil and put, cut-side down, on the prepared baking tray. Bake for 15 minutes, then turn the aubergines over, return to the oven and cook for a further 10 minutes or so until the aubergine flesh is soft and golden.

  • Preheat the grill to high. Remove the aubergines from the oven and drizzle with sesame oil. Spread the miso sauce over the top, then grill for just a couple of minutes until the sauce bubbles.

  • Serve hot, scattered with the sesame seeds, spring onions and red chilli, and enjoy straight away.

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(39 ratings)
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