Miso Eggplant

Miso Eggplant
Serves: 4-6 | Prep time: 10 mins | Cook time: 45 mins


  • 3 eggplants, halved and quartered
  • 2 tablespoons sesame oil
  • 1 tablespoon reduced salt soy sauce
  • 2 tablespoons honey
  • 4 tablespoons brown miso paste
  • 2 tablespoons mirin
  • 1cm piece fresh grated ginger
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon sesame seeds
  • 2 spring onions, finely sliced, to serve


  1. Preheat oven to 190 degrees celsius fan-forced.
  2. Cut eggplants in half lengthways and use a knife to score a diamond pattern into the eggplants.
  3. In a bowl, mix together the oil, honey, miso paste and mirin, ginger, sesame seeds.
  4. Heat olive oil in a frying pan over medium heat. Once hot, add the eggplants and cook on each side for 3-4 minutes.
  5. Use a pastry brush to brush the miso sauce over the eggplants generously. Place on a lined baking tray and cook in the oven for 40 minutes, or until eggplant is cooked through.
  6. Sprinkle miso eggplants with sesame seeds and spring onions and serve warm!

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