Grilled Aubergine with Miso Sesame Recipe

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  • Healthy



Nutrition per portion

Calories 266 kCal 13%
Fat 14g 20%
  -  Saturates 2g 10%

These sweet and salty miso aubergines are stick and savoury all at once, making them incredibly moreish. You can have this aubergine recipe as a main by itself or on the side of a Japanese meal of rice and miso soup for a healthy dinner recipe that makes a real change from the norm.



  • aubergines
  • sunflower oil, for frying
  • 1tbsp sesame seeds
  • 200g (7oz) white miso paste (we used Clearspring, which is gluten free and is widely available)
  • 2tbsp sake (or dry sherry)
  • 2tbsp caster sugar
  • 2 free-range egg yolks
  • 5tbsp vegetable or chicken stock
  • 1tsp grated ginger


  • First make the paste. Put the miso, sake, sugar and egg yolks in a heatproof bowl. Whisk together, then places over a pan of simmering water. Keep whisking and you’ll see it thicken, then whisk in the stock a little at a time. Once it has thickened – and is almost cream-like – put it into a dish of cold water to stop it cooking, stir in the ginger and leave it to get completely cold.

  • Meanwhile, halve the aubergines lengthways then cut just into the cut side of each one very lightly in a criss-cross pattern. Heat enough oil in a large frying pan (you may need 2 pans, or cook in batches) to around 1cm (½in) in depth. Fry the cut side of the aubergines until golden, fry the other side for a minute then set them all aside for a minute then set them all aside and pour off the oil, Return the aubergines to the pan and cover. Cook for a few minutes on a low simmer until they are just tender.

  • Transfer to a baking sheet, brush each one with around 1tbsp miso topping and sprinkle over the sesame seeds. Grill for a few minutes under a medium heat until browned. We like to serve this with brown rice stir-fried with chopped spring greens, plus some soy or tamari (glutnen-free) sauce.

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