Ramona's Cuisine

Vegetable side dishes Appetizers and Snacks Dinner Gluten Free Meat Free Dish Party Ideas Recipes Vegetarian

Miso aubergines

Jump to Recipe

We love miso aubergines and this recipe is the perfect one for this side dish that we always order in a restaurant. Now you can make it at home and it is really simple to prepare. This authentic miso aubergines recipe is exactly what you are looking for.

Experience the Japanese cuisine with these miso aubergines, marinated with a tasty miso paste, honey and sesame seeds.

Making the veggies more exciting it’s an exciting thing in itself, right, but I find aubergines to be one of those mysterious veggies, really versatile and fun to cook.

My first eating experience of a miso aubergine was obviously in a local restaurant that served Japanese dishes, way over a decade ago. I did like it immediately and since then, I have prepared it myself many times. It is a divinely delicious side dish, a real treat for anyone’s tastebuds.

Since I’ve tried preparing it at home to the best of my abilities (my favourite ‘activity’ – eat a dish prepared by someone else or in a restaurant and try replicating it myself- love it!) it removes the desire of eating it in a restaurant (I occasionally still do of course). I do enjoy a lot preparing my food myself, in the comfort of my own kitchen but most importantly knowing exactly what goes in feels a lot more comforting too. I am weird, I know!! ;-))

My recipe’s as close as you can get from the authentic version, but as I said, it’s a result of what I’ve tried to replicate since I’ve tasted miso aubergines for the first time. The recipe suffered many implementations since the first attempt and this is definitely the best of all versions. It is the mastered version that I’m now always preparing. The only difference could be the miso paste as I don’t always buy the same one.

What is miso paste?

Miso paste comes in a few varieties, but in this recipe I have used Genmai one which is an organic savoury paste produced by using traditional fermenting methods, made from organic soya beans, brown rice and sea salt. It is a salty paste, so adding salt in this recipe is not needed.

Miso paste is a fabulous source of nutrients and minerals (manganese, zinc, copper), with very high amounts of antioxidants, full of healthy benefits all around.

My kids (bless their hearts ♥️❤️ – very sweet of them) mentioned that my Miso aubergines version is better than the one they have in the restaurant, because “the restaurant one is way too sweet”.

I will have to trust their judgement – they are my best critics and fairest judges -I admit – so I go with them, 100%. They know the stuff and have a real sense for good food.

Are aubergines good for us?

Aubergines are an excellent source of dietary fibre, a good source of vitamins B1 and B6 and potassium. Additionally, it is high in minerals like copper, magnesium and manganese.

Other recipes you may like:

  • Baked aubergine with cumin and yoghurt sauce
  • Cauliflower, aubergine and chickpeas salad
  • Tomato and cheese topped aubergines

Let’s just get miso(ing)!

Experience the Japanese cuisine with these miso aubergines, marinated with a tasty miso paste, honey and sesame seeds.

Miso aubergines

Experience the Japanese cuisine with these miso aubergines, marinated with a tasty miso paste and honey and some sesame seeds sprinkled over.
5 from 25 votes
Print Pin Rate
Course: Side Dish
Cuisine: Asian
Keyword: how to make miso aubergines, Japanese cuisine, miso aubergines recipe
Prep Time: 5 minutes
Cook Time: 35 minutes
0 minutes
Total Time: 40 minutes
Servings: 4 servings
Calories: 108kcal
Author: Ramona Sebastian

Ingredients

The ‘base’

  • 2 aubergines (medium to large)
  • 4 small groundnut oil * (small drizzles)

For the miso sauce (marinade)

  • 1 tbsp Miso paste *
  • 1 tbsp Indonesian soy sauce (sweet)
  • 2/3 tsp Worcester sauce (4 drops)
  • 1 tsp tamari soy sauce (or any dark soy sauce)
  • 2 tsp honey
  • 1 tsp brown sugar
  • Sesame seeds (or mixed) to sprinkle over
  • spring onion (optional) to serve
Metric – US Imperial

Instructions

  • Wash and slice the aubergine in half lengthwise. Score in the flesh with a knife (see picture 1) cutting dip into in the flesh but making sure the skin does not get pierced. The diagonal cuts should be about 1.5 cm apart or not more than 1 inch (approx 2 cm). Repeat the same on the other side and with all the aubergine halves. Set aside.
  • Let's prepare the marinade by taking out a bowl and stir together all the marinade ingredients. Mix well until everything is nicely homogenised. If marinate is slightly too dense, add one spoon of water.
  • Take out a frying pan and put in a drizzle of oil which can be sesame oil, groundnut oil or even olive oil if you don't have any of the two.
  • Place as many halves of aubergines as you can fit into the frying pan and fry on each side for two minutes. Repeat this for all aubergines until finished.
  • Place all aubergine halves on the baking tray, which you can line with some parchment paper.
  • With the help of a brush, brush all the surfaces as well as inside the aubergines cuts so make sure they are all smeared well with the miso sauce marinade. Leave aside to marinade for about 20-30 min.
  • Preheat the oven at 190°C /375F and when the aubergines have marinated for at least 20 min, smear more marinade all over and place those in the oven. Bake for about 30 minutes until the flesh is becoming really tender and the tops are really dark and look well caramelised.
  • When all is ready, take out of the oven and scatter some sesame seeds as well as finely chopped spring onions (optional) over the aubergines
  • Serve when slightly cooled off alongside a nice egg fried rice, a nice stir fry or sushi.Enjoy!

Notes

For miso paste I use Sanchi organic Genmai miso paste.
For oil, as I mentioned, you can use groundnut oil, sesame oil or both but if you don’t have any of those, olive oil or coconut oil will be fine.
A closeup of the marinated miso aubergines
I sometimes use spring onions, sometimes I don’t, but it’s very nice both, with or without.

Nutrition

Calories: 108kcal | Carbohydrates: 23g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Sodium: 338mg | Potassium: 533mg | Fiber: 7g | Sugar: 15g | Vitamin A: 53IU | Vitamin C: 5mg | Calcium: 21mg | Iron: 1mg
Tried this recipe?Mention @ramonas.cuisine or tag #ramonascuisine!

Other Recipes:

  • Velvety stuffed aubergines (eggplant)
    Velvety stuffed aubergines (eggplant)
  • Tomato and cheese topped aubergines
    Tomato and cheese topped aubergines


12 Comments

Previous Post: « Tenderstem broccoli and buffalo hoisin stir fry
Next Post: Creamy fish soup (chowder) »

Reader Interactions

Comments

  1. Helen says

    June 17, 2020 at 5:51 PM

    5 stars
    Omg these were so delicious. The best recipe I’ve made and found for a miso aubergines. Thank you for sharing.

    Reply
    • Ramona says

      June 17, 2020 at 6:20 PM

      Thank you so much dear Helen, I am thrilled you liked my recipe and I really appreciate your feedback.

      Reply
  2. Bernice Hill says

    August 10, 2020 at 10:37 PM

    5 stars
    We have a few restaurants here that serve miso aubergines/eggplant. It’s such a tempting dish with so many great flavours. I can never resist!

    Reply
  3. HEATHER PERINE says

    August 11, 2020 at 4:27 PM

    5 stars
    Mmmmm wonderful flavors! And a great grilled side dish for the summertime. We loved these!

    Reply
  4. Marta says

    August 12, 2020 at 2:39 PM

    5 stars
    I’ve never thought to combine miso paste with eggplant and now I’m kicking myself for not trying it before. The flavors are made for one another.

    Reply
  5. Kay says

    August 13, 2020 at 4:51 AM

    5 stars
    I love aubergine, but never tried this recipe and I must say this looks awesome, the flavours sound amazing
    Thanks for sharing I will be making this at home at the weekend 🙂

    Reply
  6. Amy Liu Dong says

    August 13, 2020 at 6:35 AM

    5 stars
    Such a delicious and an easy recipe to make for everyone and I am pretty sure that they will like it. YUM!

    Reply
  7. Leslie says

    August 15, 2020 at 3:46 PM

    5 stars
    I love experimenting with veggie recipes too! Eggplants are a fun veggie to experiment with. Loving your use of flavors with this recipe!

    Reply
  8. Marisa F. Stewart says

    August 16, 2020 at 1:13 PM

    5 stars
    I made this last night and it was super yummy. I’d had miso in the pantry for quite a while and when I saw this recipe I had to try it out. It was a huge success and Hubby, who is picky, said he’d want it again.

    Reply
  9. Loreto Nardelli says

    August 16, 2020 at 11:39 PM

    5 stars
    This recipes has my mouth watering! I love aubergines. Your marinade in my opinion is perfect for this vegetable. The soy sauce, sweetness and miso paste is perfect. I really want to try this! Well done!

    Reply
  10. Laura Arteaga says

    August 17, 2020 at 1:52 AM

    5 stars
    These aubergines look delicious! I love when recipes are kid’s approved, as they can be really hard critics and truly honest!

    Reply
  11. Eden says

    August 18, 2020 at 1:52 AM

    5 stars
    The miso in this recipe is enough to make me want to try it! It sounds absolutely delish!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Browse through my recipes

  • Main dishes
  • Breakfast and Brunch
  • Lunch
  • Dinner
  • Desserts
  • Party Ideas

Hello and thanks for visiting my blog!


Ramona

I am Ramona and yes, I ♥ cooking!!

I am a full time mother, I work and I also do volunteering.

More about me →

Disclosure
Privacy Policy

Ramona's Cuisine