Skip to main content

Miso and honey roast eggplant

A really easy vegetable dish that is full of umami flavours. Have it as a side or serve with couscous as a tasty main meal.

Time 45 mins
Skill Level Easy

Ingredients List

Serves 2
  • 2 eggplant also known as aubergine
  • 4 tsp white miso paste
  • 2 tsp honey
  • 1 tbsp soy sauce
  • fresh root ginger thumb-sized piece, peeled and grated
  • 1 garlic cloves peeled and crushed
  • 4 scallions thinly sliced, also known as spring onions
  • 1 tsp sesame oil
  • 2 tsp sesame seeds


  1. Preheat the oven to 180°C/ 350°F
  2. Slice the eggplants in half lengthways and score the flesh in a diamond pattern, taking care not to cut through the skin.
  3. Line a baking sheet with baking paper and lay the aubergines on top, cut sides up.
  4. Mix the miso, honey, soy sauce, ginger and garlic with 2-3 tablespoons of water to make a smooth paste.
  5. Brush over the eggplant flesh and roast for 20-25 minutes until golden brown and soft.
  6. Sprinkle with the scallions, sesame seeds and sesame oil and serve.