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Miso Eggplant

Prep Time:

30 minutes

Cook Time:

1 hr


4 Servings

About the Recipe

This is an absolute cracker vegetarian dish 😍 We love cooking with eggplant as it is such a versatile vegetable that you can do so much with, and it’s a winner for soaking up all those delicious flavours like Miso! Miso is a fermented soybean and adds a delicious ‘umami’ flavour to meals, and it’s also a great source of probiotics! Serve these eggplants with a side of brown rice and sautéed greens or as a side dish to a Japanese inspired meal! Enjoy 💛


2 eggplants, halved

2 tbsp olive oil


2 tbsp sesame oil

2 tbsp soy sauce or tamari

2 tbsp honey

4 tbsp white miso paste

1 tbsp apple cider vinegar

1 tbsp sesame seeds

1cm finely grated ginger


Diced shallots, to serve

Sesame seeds, to serve


Cut the eggplants lengthways and use a knife to score a diamond pattern into the eggplants.

In a bowl, mix together ‘miso dressing’ ingredients. Set aside.

Heat olive oil in a frying pan and cook eggplants for 3-4 mins on each side.

Brush the miso dressing generously over the eggplants. Place on baking tray and bake for 25-30 mins on 180°C.

Sprinkle with extra shallots and sesame seeds! Enjoy when hot

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