Miso‑glazed aubergine
Sweet, sticky miso‑glazed aubergine that caramelises under the grill — a showy vegan main using just five ingredients, ready in 35 minutes.
This miso‑glazed aubergine is proof that impressive food doesn't need a long shopping list. With five storecupboard ingredients it roasts tender and finishes under the grill for a sweet, salty lacquer that looks and tastes fancy.
Perfect as a vegan main with steamed rice or as part of a mezze spread. Quick to prep and forgiving to cook, it’s one of those recipes you’ll return to when you want easy but delicious.
Ingredients
- 1 aubergine — about 450 g
- 45 g white miso
- 30 ml maple syrup
- 15 ml soy sauce
- 15 ml sesame oil
Equipment
- baking tray
- pastry brush
Instructions
Preheat the oven to 200°C fan/220°C conventional and position a shelf in the middle. Line a baking tray with a little foil if you like for easier cleaning.
Trim the aubergine and cut it in half lengthways. Score the flesh in a diamond pattern about 0.5 cm deep — don't cut through the skin. Brush the cut sides with about half the sesame oil and place the halves flesh‑side up on the baking tray.
Roast the aubergine on the middle shelf for 20 minutes until the flesh is soft and starting to colour.
While the aubergine roasts, mix the glaze in a small bowl: whisk together the white miso, maple syrup, soy sauce and the remaining sesame oil until smooth.
Brush a generous layer of the glaze over the roasted aubergine halves. Turn the oven to the grill setting on high and place the tray under the grill for 3–4 minutes until the glaze bubbles and caramelises — watch constantly.
Remove the tray and leave the aubergine to rest on the tray for 5 minutes so the glaze sets slightly.
Slice the aubergine into wedges or serve halved. Spoon any sticky juices from the tray over the top and serve straight away.
Tips
- Don’t skip scoring the aubergine — it helps the glaze sink into the flesh and speeds cooking.
- If you don't have a grill setting, return the tray to the top shelf of a very hot oven at 240°C fan/260°C conventional for 3–4 minutes, watching constantly.
- Make the glaze up to a day ahead and keep it chilled; bring it to room temperature before using so it brushes smoothly.
- Leftovers keep in an airtight container for 2 days; reheat briefly under the grill or in a hot oven to revive the glaze.
- If the glaze looks too thick, loosen with a splash of warm water to make it easier to brush.
Substitutions
maple syrup → honey, same quantity
Noticeably differentsoy sauce → tamari, same quantity
Stays closesesame oil → neutral oil (rapeseed) plus a few drops of toasted sesame oil, total 15 ml
Stays close
Nutrition
Per serving · estimated
- 220
- Calories
- 6 g
- Protein
- 29 g
- Carbs
- 9 g
- Fat
- 7 g
- Fibre
- 15 g
- Sugar
- 1200 mg
- Sodium
FAQ
Can I make this gluten‑free?
Yes — swap the soy sauce for tamari (same quantity) and it will be gluten‑free without changing the flavour much.
Can I use honey instead of maple syrup?
Yes — honey works well and gives a similar sticky caramelisation, but the recipe then ceases to be vegan.
My glaze burned under the grill. What went wrong?
Miso and sugars caramelise quickly; the fix is to watch constantly and remove as soon as bubbling and colour appear. If it burns, scrape off the blackened bits and re‑glaze with a little more mixture.
Can I cook smaller/Chinese aubergines instead?
Yes — reduce roast time by 5–8 minutes and check for tenderness. Smaller aubergines cook faster and may need less time under the grill.
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