This soft-melting aubergine with sticky, sweet and salty miso-glaze makes for a mouthwateringly rich meal that’s easy to make (and eat!)
Any aubergine lovers will know that they act like a sponge and soak up oil so, to avoid them becoming too heavy, it’s important to brush on the oil which gives you control over the quantity.
The cooking time is really important because aubergine skin can easily become leathery when grilled, baked or fried. That dry, rubbery texture is pretty gross and it usually happens when the aubergine hasn’t been cooked long enough. That in mind, the key to this succulent dish is making sure the aubergines are well cooked.
Baking them slowly in the oven lets the skin thoroughly cook while allowing the aubergines to absorb the sweet and savoury flavour of the ‘miso mix’ as it turns into a sticky glaze.
This versatile dish is a definite crowd pleaser, especially when served as a starter or even tapas style. It also makes a great side or main.
I sometimes eat it all up just as it is but, for a filling midweek meal, you may want to add sticky rice. It’s also delicious in the summer paired with fresh, steamed boc choy.
However you choose to serve yours, this healthy and delicious recipe is a must for any roast vegetable or aubergine lover.
If you make it, please let me know. I’d love to hear how you have it!
Enjoy!
Miso Glazed Aubergines
Ingredients
- 2 Large aubergines washed and cut lengthways
- Circa 1 tbsp. extra virgin olive oil for brushing
For the 'miso-mix' glaze:
- 2 tbsp. extra virgin olive oil
- 1 tbsp. soya sauce
- 2 tsp. miso paste
- 1 tbsp. balsamic vinegar balso
- 1 tbsp. sesame seeds toasted
Instructions
- Preheat oven to 175C
- Brush the aubergine wedges, cut sides, with oil and roast for 25 minutes.
- Meanwhile mix all the glaze ingredients together in a small bowl.
- Add the miso-mix to the aubergine (still in the oven dish) and return to the oven for a further 10 minutes.
- After 10 minutes turn the aubergine slices, so they’re completely covered in the miso-mix, and bake for a further 10-15 minutes. (total cooking time 45-50 minutes)
- Serve as you wish and enjoy!
- Haha sidebar: I can't hear the phrase 'As you wish' without thinking of The Princess Bride!
Best way to cook aubergines , love it.
Thank you, so pleased you loved it!
This looks yummy, but what is balso?
Thanks Lin!
Balso is my abbreviation for Balsamic Vinegar!
I usually write it in full in the ingredients list with my abbreviation in brackets, so that when I’m writing my cooking instructions I can just use the short hand! But I notice that here I obviously got lazy! Thanks for pointing it out, I’ll amend it now!
So good
Thank you!