Sweet & Salty Miso Aubergine

Miso Aubergine
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Miso Aubergine has become a plant-based favourite for many vegans around the world. Glazed in hot, sweet and salty miso, maple syrup and chilli marinade, our Miso Aubergine is served with creamy mashed potatoes and a side of herby peppers. Japanese-inspired vegan dinner offers a great variety of flavours and textures! Vegan or not, we think that any Japanese cuisine lover should try this recipe at least once!

Aubergine is known as the vegetable widely used to replace meat in vegetarian and vegan dishes. I’m not going to lie, I have been let down by aubergine many times. If it’s not cooked right, it can certainly taste bland and have a tough chewy texture.

In this recipe, blandness is definitely not a problem. We have thrown all the big flavours in the marinade to bring the aubergine to life! We used salty soy and miso, sweet maple syrup and hot red chillies to create an amazing Japanese style marinade that will soak into the scored flesh of the aubergine and caramelise slightly on the surface. It is soooo good!

We score and roast aubergine in the oven for approx 30 minutes. Scoring is important to make sure it cooks through, so use a sharp knife to score in a diamond pattern (as you would with a mango). Go right down almost as deep as the skin. See photos below for reference.

Miso Aubergine

Sometimes the skin of the aubergine can be quite tough. And you don’t have to eat it. It is very satisfying to scrape the lovely, almost creamy aubergine flesh off of the skin, dip it in a bit of mashed potato and eat it with slightly crunchy peppers and herbs. Yum! Let’s get cooking!

Step-by-Step Method for our Miso Aubergine

Preheat the oven to 200°C Fan. You need the oven quite hot, so the aubergine cooks quickly in the marinade without stewing in its own juices. Line a small baking tray with baking parchment.

Cut the aubergine in half. Using a sharp knife (we love Victorinox knives) deeply score the inside of both halves in a diamond pattern. Take care not to pierce the skin. Pop the halves on the tray.

Miso Aubergine

To prepare the marinade, in a small bowl, mix finely chopped chilli, soy sauce, miso and maple syrup. Then spoon half of the marinade over the aubergine halves, getting it into the gaps between the diamonds.

Pop the miso-glazed aubergine in the oven for 30 minutes (it may take longer if your aubergine is large). Ours weighed 300g and took full 30 minutes to cook.

In the meantime, peel, chop and boil your potatoes in slightly salted water until tender.

Put the sliced peppers in a hot pan with a tbsp of vegetable oil and fry for 10 minutes on medium heat, stirring occasionally. When softened and starting to char, take off the heat, mix in spring onions, coriander, sesame oil and vinegar.

In a small dry pan, lightly toast sesame seeds.

When potatoes are cooked, drain them, add the soya milk and then mash with a potato masher or a potato ricer for an extra smooth texture. Cover with a lid and keep warm until ready to serve.

To serve, spoon the potato mash onto a plate, top with a miso aubergine half and spoon pepper mixture on the side. Sprinkle everything with toasted sesame seeds and drizzle the remaining chilli miso marinate. Enjoy!


If you like cooking with aubergine, try our Sicilian Aubergine Stew. If you are looking for more all plant-based meals, have a look at our Vegan Recipe Collection here.

Miso Aubergine

Sweet & Salty Miso Aubergine

Miso Aubergine has become a plant-based favourite for many vegans around the world. Glazed in hot, sweet and salty, miso, maple syrup and chilli marinade, our Miso Aubergine is served with creamy mashed potatoes and a side of herby peppers. Japanese flavoured vegan dinner offers a great variety of flavours and textures! Vegan or not, we think that any Japanese cuisine lover should try this recipe at least once!
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Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Dinner, Lunch, Main Course
Cuisine Japanese, Plant-Based, Vegan, Vegetarian
Servings 2 people

Equipment

  • Potato masher

Ingredients
 
 

  • 1 aubergine approx. 300-350g
  • 1 red chilli deseeded and finely chopped
  • 1 tsp soy sauce
  • tbsp miso paste
  • 25 ml maple syrup
  • 1 pepper deseeded and sliced
  • 2 spring onions sliced
  • 15 g fresh coriander roughly chopped
  • 1 tsp sesame oil
  • 1 tsp vinegar rice, cider or white wine
  • 1 tbsp sesame seeds
  • 400 g potatoes
  • 80 ml dairy-free unsweetened milk we used soya milk

Instructions
 

  • Preheat the oven to 200°C Fan. Line a small baking tray with baking parchment.
  • Halve the aubergine. Using a scarp knife deeply score the inside of both halves in a diamond pattern (see photos above). Take care not to pierce the skin. Pop the halves on the tray.
  • In a small bowl, mix finely chopped chilli, soy sauce, miso and maple syrup. Then spoon half of the marinade over the aubergine halves, aiming to get it into the scores.
  • Pop the miso-glazed aubergines in the oven for 30 minutes (it may take longer if your aubergine is large).
  • In the meantime, peel, chop and boil your potatoes in slightly salted water until tender.
  • Put the sliced peppers in a hot pan with a tbsp of vegetable oil and fry for 10 minutes on medium heat, stirring occasionally. When softened and starting to char, take off the heat, mix in spring onions, coriander, sesame oil and vinegar.
  • In a small dry pan, lightly toast sesame seeds.
  • When potatoes are cooked, drain them, add soya milk and then mash with a potato masher. Cover with a lid and keep warm until ready to serve.
  • To serve, spoon the potato mash onto a plate, top with a miso aubergine half and spoon pepper mixture on the side. Sprinkle everything with toasted sesame seeds and drizzle the remaining chilli miso marinate.
  • Enjoy!
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