Miso glazed aubergine

Really tasty side dish, or can be served with rice with sushi seasoning and quick pickled cucumber (recipe here).


  • Aubergine, cut into rounds about 2cm thick and scored

Glaze – I kind of made this up, but mixture of:

  • White miso paste (I bought from Chinese supermarket)
  • Honey
  • Sesame oil
  • Rice wine vinegar
  • Mirin
  • Soy sauce
  • Ginger, garlic, chilli


Brush the aubergine with the glaze, and place in the oven until cooked through. If you want them a little bit crispy, grill at the very end!