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Miso Aubergines

Miso Aubergines
A delicious meat-free meal and great when you are short of time

Serves 4



3 aubergines

3 tbsp miso paste

1 tbsp mirin rice wine

4 spring onions

1 tbsp sesame seeds



Slice the aubergines in half inch thick circles and score the flesh. Place flesh-side up on a foil-lined baking tray and grill for 15 minutes, or until almost tender.


Mix the miso and mirin with the rice vinegar and 1 tablespoon of water. Brush half the glaze over the aubergine; grill for a further 8 to 10 minutes, brushing with the remaining glaze halfway, until tender.


Meanwhile, toast the sesame seeds (if using) in a dry frying pan until golden.


Place the aubergine on a bed of sticky rice. Trim and finely slice the spring onions, scatter over the aubergine with the sesame seeds.

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