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These miso aubergines are ridiculously moreish! The sweet miso dressing tastes delicious with the charred, gooey aubergine. I love serving these as a side dish to noodle salads, stir fries or even just enjoying them on their own with a little extra dressing drizzled over the top.

  • 2 aubergines, halved and quartered
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon tamari
  • 2 tablespoons date syrup
  • 4 tablespoons brown miso paste
  • 2 tablespoons mirin
  • 2 red chillies, deseeded and sliced
  • 2 tablespoons olive oil
  • Pinch of sesame seeds
  1. Preheat oven to 190c, fan setting.
  2. Mix together the oil, date syrup, brown miso paste and mirin into a smooth paste.
  3. Cut lines into the aubergine halves and pour over the paste. Place onto a baking tray and cook in the oven for 45-50 minutes.
  4. Sprinkle with sesame seeds and fresh chillies.