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Miso Aubergine

a piece of cake sitting on top of a car

31st May 2023

From our Mildreds plant-based cookbook, click here to shop.⁠

This sweet and salty Japanese classic, called nasu dengaku, is super easy to prepare and makes a delicious side dish.⁠


2 aubergines⁠
2 tablespoons blended oil (half vegetable and half sesame)⁠


1½ tablespoons red or white miso⁠
½ tablespoons tamari (gluten- free) or soy sauce⁠
100ml mirin⁠
½ tablespoon caster sugar⁠
1 teaspoon finely grated fresh ginger⁠ root⁠


1 spring onion⁠
1 teaspoon toasted black or white sesame seeds⁠


1. Preheat the oven to 200°C⁠.

2. Cut the aubergines in half, lengthways and score the cut sides in a criss-cross pattern, cutting almost all the way down through the flesh but without piercing the skin.⁠

3. Heat a griddle pan or cast-iron frying pan over a medium-high heat. Brush both sides of the aubergines with the blended oil, making sure you give the cut sides of the aubergine a generous coating so that the oil is absorbed into the flesh.⁠

4. Cook the aubergines for about 2 minutes on each side to char them slightly. Transfer them to a baking tray, cut side up, and bake for 20-25 minutes until the flesh is fully cooked and soft.⁠

5. While the aubergines are cooking, prepare your garnish. Cut the spring onion into 3-4 batons, slice in half and then finely slice them lengthways. Add them to a bowl of chilled water and refrigerate until ready to serve.⁠

6. To make the glaze, heat the miso, tamari or soy sauce, mirin and sugar in a small saucepan, bring to a simmer and whisk well to form a smooth paste. Cook for 3-4 minutes, adding the ginger at the last minute. Remove from the heat and set aside.⁠

7. Remove the aubergines from the oven and brush the tops generously with the glaze, letting it seep into the flesh. Increase the oven temperature to 240°C. Cook the aubergines for a further 3-5 minutes until the glaze begins to bubble and caramelise slightly.⁠

8. Garnish the aubergine with the finely sliced spring onions and sesame seeds before serving.