Miso Aubergine

Miso Aubergine

All you need

  • 6 eggplants, sliced cross-diagonally into 2cm -thick pieces
  • 1 tbsp grapeseed or vegetable oil
  • 80 g white miso (fermented soybean paste)
  • 4 tsp finely grated fresh ginger
  • 2 tsp toasted sesame oil
  • 1 tsp reduced-sodium soy sauce
  • 1 tsp distilled white vinegar
  • ¼ tsp freshly ground black pepper
  • 3 tsp sesame seeds, divided
  • 3 tbsp thinly sliced scallions, divided

Let’s go

1. Roast the Eggplant

  1. Preheat the oven to 220°C (425°F).
  2. Brush both sides of the eggplant slices with grapeseed or vegetable oil. Arrange them on a parchment paper-lined baking sheet.
  3. Roast the eggplant in the oven, flipping once, until very tender (about 20 minutes).
  4. Remove the eggplant from the oven and adjust the rack to the upper third. Preheat the broiler.

2. Prepare the Miso Sauce

  1. In a small bowl, whisk together the white miso, grated ginger, toasted sesame oil, soy sauce, white vinegar, and black pepper.
  2. Add 1 ½ tsp sesame seeds and 2 tbsp scallions to the mixture and stir until combined.

3. Glaze and Broil

  1. Spread a generous layer of the miso sauce over the top of each roasted eggplant slice.
  2. Broil the eggplant in the oven until the sauce is golden and slightly charred in spots, about 4–5 minutes.

4. Garnish and Serve

  1. Remove the eggplant from the oven and sprinkle with the remaining 1 ½ tsp sesame seeds and 1 tbsp scallions.
  2. Serve warm as a side dish or appetizer.