Miso Roasted Aubergine

A super easy go-to midweek dinner: Miso Roasted Aubergine!

This humble vegetable, also known as eggplant, is transformed into a deliciously caramelized, umami-rich dish that's both satisfying and nutritious. Aubergines are not only low in calories but also packed with fiber, potassium, and antioxidants.

The magic happens when the miso glaze meets the heat of the oven - the natural sugars caramelize while the flesh becomes wonderfully tender, creating a melt-in-your-mouth texture that's simply irresistible. Plus, it takes just 20 minutes to make!

I'm simply in love with the delicious vegetable that is aubergine - and roasting it in the oven with a delicious miso flavour is one of my favourite ways to enjoy this goodie for a mid-week dinner.

This Miso Roasted Aubergine recipe (or roasted eggplant if you're in the USA!) is often also called 'Miso Glazed Aubergine' and it's so simple to make you'll be surprised why you've not tried it sooner!

I always find that it makes the aubergine the star of the show on the dinner plate and I like serving mine with steamed vegetables and rice (sushi rice in the pictures, so delicious!) but it goes with all sorts of food! 

🍆 Ingredients & Notes

• aubergine - or 'eggplant' as people say over the pond! Any size of aubergine will work, but for this recipe, best keep an eye out for a medium to large aubergine
• white miso paste - personally my favorite to use for glazed aubergine! It has a little sweet note and also a slight cheesiness, hence why it's often also used in vegan cheese dishes. See my notes below for any suitable replacements. Miso should normally always be vegan as it's made from fermented soya beans. If you're unsure of any additions, always check the label to make sure it's vegan miso.
• tamari soy sauce - adds a wonderful caramelized tone to the glazed aubergine when roasted! I love using Japanese tamari sauce from Clearspring for this recipe.
• apple cider vinegar - for a tangy flavor! You can substitute this with rice vinegar if you have any to hand.
• sesame seeds - completely optional, but they add a wonderful crunchy finish!

Recipe Variations

• spicy - I love to add a little spice! Either by drizzling sriracha or sprinkling chilli flakes or shichimi over the glazed aubergine
• toasted sesame - drizzling a small amount of toasted sesame oil onto the aubergine tastes absolutely next level!
• diced - I find it easiest to just slice the aubergine in half, cut a criss-cross pattern and then add the miso mix onto the surface, but you can also roast some cubed aubergine (add a little oil to prevent it from sticking!) and

🔄 Ingredient Substitutions

• miso paste - white miso is my personal favorite to use in this recipe, but you can swap it for brown miso, it's just as delicious!
• tamari - substitute with dark soya sauce or use coconut aminos instead for a low salt alternative.
• vinegar - use rice vinegar instead of apple cider vinegar

🔪 Equipment

You only need a few simple items from your kitchen:

• a sharp knife - to slice & criss-cross the aubergine
• an oven dish - to roast the aubergine

🧑‍🍳 Instructions (Step-by-Step)

Step 1: Preparation

To start with, preheat your oven to 190ºC before washing your aubergine and gutting it in half, length-ways. 

Step 2: Cut the aubergine

To start the recipe, one important step is how you cut your aubergine. I cut mine in half lengthwise and then create a criss-cross pattern along the inside flesh, keeping the cuts about 1cm apart. Be very careful when doing this, so that you don't cut yourself (been there, done that!).

Step 3: Creating the miso marinade

I like to keep the miso glaze/marinade just as simple, using only a few key ingredients: white miso paste, tamari soy sauce, apple cider vinegar, sesame seeds and a little water to thin the marinade and make it spreadable.

All you have to do is blend all the ingredients for the miso marinade together until smooth.

Step 4: Getting oven ready

Let's get your aubergine ready for the oven. Place the halves on a lightly greased baking tray (or a baking sheet) with your criss-cross pattern facing upwards before gently spooning on the miso mixture onto each half. 

Step 5: Roasting

Once you've roasted your aubergine for 15 minutes, serve up with rice, steamed vegetables and a sprinkle of sesame seeds - if you like sesame seeds that is! I’ve used the Sesame Toragashi Spice Blend by Wicked Kitchen on this occasion, which gives it a special kick! Shichimi seasoning is also a delicious option to finish off the dish with a spicy flavor.

🍳 Alternative Cooking Methods

Looking to switch thing up? Here a re few delicious ways to prepare this miso aubergine:

• Grilled Version - Instead of roasting, you can cook the aubergine halves on a griddle pan or BBQ for 4-5 minutes on each side until charred and tender. Brush with the miso glaze during the last minute of cooking.
• Air Fryer Method - Place the glazed aubergine halves in your air fryer at 180°C (360°F) for 12-15 minutes until golden and caramelized. This creates a wonderfully crispy exterior!
• Cubed & Roasted - Cut the aubergine into 2cm cubes, toss with the miso glaze, and roast for 20-25 minutes until crispy on the outside and tender inside. Perfect for adding to stir-fries or nourish bowls!

🍽️ Serving

When it comes to serving this delicious miso aubergine, presentation can make all the difference! I love to place each glazed aubergine half on a warmed plate, allowing the beautiful caramelization to be the star of the show. 🌟

For an extra special touch, try these finishing touches:

• Drizzle with a little extra miso glaze just before serving
• Sprinkle with fresh spring onions and extra sesame seeds
• Add a wedge of lime on the side for a zesty kick

The dish is best served straight from the oven while the aubergine is perfectly tender and the glaze is still beautifully sticky. If you're preparing this for guests, you can have the aubergine pre-scored and the glaze ready to go, then just pop it in the oven 15 minutes before you want to serve! 👩‍🍳

What to Serve with Miso Aubergine

Here are a few suggestions of what you can serve with your glazed aubergine:

• cooked rice, such as basmati rice, brown rice and also sushi rice
• roasted vegetables
• steamed leafy greens, such as kale or chard
• creamy polenta
• green salad
• nourish bowls
• noodles, such as peanut noodles
• lentils or lentil salad
• slaw or kimchi

❄️ Storing Leftovers

Got leftovers? No problem! While this miso-glazed aubergine is definitely best enjoyed fresh from the oven, you can totally store and reheat it for later. Here's how to do it right:

• Fridge storage: Pop your leftover aubergine in an airtight container and store it in the fridge for up to 3 days. The texture might change slightly, but the flavours will continue developing!
• Best reheating methods:
  • Oven (recommended): Reheat at 180°C for 5-7 minutes until warmed through
  • Microwave: Heat in 30-second intervals until hot - though this might make it slightly softer
  • Air fryer: A quick 2-3 minutes at 180°C will help restore some crispiness!
• Top tip: Drizzle a little extra miso glaze over the aubergine before reheating to refresh the flavours. You can quickly whip up extra glaze using the same proportions as in the recipe!

❗ I wouldn't recommend freezing this dish as aubergine can become quite watery when thawed.

🔜 Related Recipes

If you're a fan of aubergine recipes, try this next-level Eggplant Parmigiana Focaccia Sandwich!

Love this recipe? You might also enjoy my Vegan Katsu Curry with Tempeh - it's another Asian-inspired dish that's perfect for weeknight dinners. For another umami-rich meal, try my Creamy Sun Dried Tomato Pasta which combines delicious Mediterranean flavors.

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