Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Silky roasted aubergine halves topped with a savoury miso and ginger glaze, grilled until bubbling and golden.
Side dish. Good with teriyaki-style salmon without the sugar, grilled chicken thighs or seared tofu. Find a main
Equipment: Baking tray
Measures and names
Ingredients
- 2 aubergines (eggplants), halved lengthways
- 1 tbsp olive oil
- 2 tbsp white miso
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 1 tsp fresh ginger, finely grated
- 1 tbsp water
- 1 tsp toasted sesame seeds
- 1 spring onion (scallion), finely sliced
- Salt
Method
- Heat the oven to 200°C (fan 180°C). Score the cut side of each aubergine half in a deep criss-cross, without cutting through the skin. Brush with the oil, season with a little salt and place cut-side up on a baking tray.
- Roast for 25-30 minutes until the flesh is completely soft and golden.
- Meanwhile, mix the miso, rice vinegar, sesame oil, ginger and water into a smooth, spreadable paste.
- Heat the grill to high. Spread the miso glaze over the aubergines and grill for 3-4 minutes until bubbling and browned in places. Scatter with the sesame seeds and spring onion and serve.
Swaps and tips
Check your miso is labelled gluten-free, as some is made with barley. The traditional sugar and mirin are left out here; the ginger and vinegar keep the glaze bright and well balanced.
Easy variations
- Use red miso for a deeper, saltier glaze
- Add a pinch of shichimi togarashi
- Brush the glaze over thick slices of courgette instead
- Finish with a little shredded nori
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 3 g | 7 g | 4 g | 5 g | 90 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
