Spiced Miso Aubergine

I love aubergine and I love miso, so this is the perfect foodie marriage for me. I made this for the Main Event in this months Fakeaway Friday, and it was a real hit!

Spiced Miso Aubergine

Spiced Miso Aubergine

Yield: 2 people

FODMAP Friendly, Gluten Free, Dairy Free, Vegan


  • 1 Aubergine

Miso Dressing

  • 2 tbsp Red Miso Paste
  • 2 tbsp Mirin
  • 1/2 tbsp Rice Vinegar
  • 1/2 tbsp Maple Syrup
  • 1 tsp Toasted Sesame Oil
  • 2 cm Ginger, finely grated


  1. Place all the dressing ingredients in a jam jar and shack vigurously to combine.
  2. Quarter the aubergine lengthways, score each quarter being careful not to cut through the skin.
  3. Place the aubergine in a shallow dish, smear the miso dressing all over and leave cut side down to marinate for half an hour.
  4. When ready to roast, preheat the oven to 200 degrees.
  5. Grab a sheet of baking sheet of baking paper (big enough to wrap around your aubergine and seal) and place your aubergine quarters cut side up and drizzle with a little Rapeseed Oil. Bring the edges together, twist and seal to make a parcel. Roast for 20 minutes and reserve the marinade for later.
  6. Remove from the oven and open up your parcel. Smear the reserved marinade all over, drizzle with a little more Rapeseed Oil and place back in the oven for 10 minutes, or until soft and caramelised.
  7. Remove from the oven and serve with a sprinkling of toasted black sesame seeds and chopped green spring onion tops.


This goes perfectly with my Coconut and Coriander Quinoa

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