Miso Aubergine

This is one of the recipes I am most regularly asked for. For so long I just threw ingredients in a bowl and called it my ‘miso paste,’ but eventually I had to start measuring what I did, so I could share it with my friends. After undergoing rigorous testing by the biggest food critics (my housemates), I think I have finally found the perfect combination.

Try it in my Poke Bowl.

Serves 4 

2 aubergines
1 tbsp olive oil
1 thumb sized chunk of ginger
1 clove of garlic
2 tsp miso paste
1 tbsp soy sauce
1 tsp white wine vinegar
1 tsp honey


  1. Preheat your oven to 180 degrees
  2. Slice the aubergines in half, lengthways
  3. Make a criss-cross pattern on the aubergines, cover in a little oil and place flesh-side down on a lined baking tray
  4. Bake for 30 minutes or until tender
  5. While the aubergines bake, mix together your miso paste, fresh ginger and garlic (grated), soy sauce, honey and vinegar and set aside
  6. Once the aubergine is ready, turn flesh-side up and cover in the miso sauce, then place back in the oven for 10-15 minutes until absorbed and the aubergine is fully cooked through

Game changer: top your aubergine with sesame seeds and spring onion.

Miso Aubergine Poke Bowl

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