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Miso Glazed Aubergines

Aubergines are at their peak right now and we've been rustling up lots of lovely Asian and Middle Eastern inspired dishes to celebrate this wonderful vegetable that's part of the nightshade family. I'll never forget the first time I tried miso glazed aubergines at a Japanese restaurant in London. Growing up we only really every tasted aubergines in ratatouille and I thought of them as quite soggy and bland. Asian inspired aubergine dishes tend to pack much more of a punch and the aubergine is often finished under the grill after it's been baked which means it tastes even more tender, meaty and succulent.



We don't have many aubergine dishes on the Dovebrook menu, because we only like to cook it when it's at its most flavoursome during the summer months but we will certainly aim to expand our range of aubergine filled dishes for next year! The main meal we do have where aubergine is the star of the dish is very much in a similar vein to the recipe here- the chunks of aubergine are able to fully absorb all the delicious sticky umami flavour from the sauce in which they are slowly fried and glazed for a while. As with so many vegetables- when treated correctly and cooked with care, aubergines are intensely satisfying and satiating. Aubergines are particularly great when put under the grill as we have done here due to their natural smokiness. Check out our 'Sticky Umami Aubergine' dish with lentils and greens now as  we've improved the original recipe and it's tasting event better- particularly with such perfectly seasonal aubergines! 


Miso Tahini Glazed Aubergines with Chives, Sesame seeds and Spring Onions


(Serves 1-2 people & recipe can easily be doubled)

1 Large Aubergine
1 1/2 tsp coconut oil
1 tbsp toasted sesame seeds
1 tbsp white miso paste
1/2 tbsp rice vinegar
1/2 tsp maple syrup
1/2 tbsp tahini
5 cm piece of grated ginger
1/2 tsp garlic powder
1 tbsp toasted sesame seeds (this can be done in a frying pan over a medium high heat for 5 minutes)
Large handful of chives, minced
1 small spring onion, finely sliced 



Preheat oven to 190 (fan) and line a baking tray with parchment. Slice the aubergine lengthwise and score the flesh with a knife (criss-crossing) Rub the coconut oil into the aubergine. Place in the oven and roast for 25 minutes until soft and golden.
Meanwhile whisk the miso, tahini, vinegar, ginger, garlic & maple syrup in a small bowl.
Remove the aubergines from the oven and turn on the grill. Spread the miso tahini ginger mixture evenly over the aubergines using a knife or spatula. Sprinkle with the sesame seeds and put under the grill for 4-5 mins until they are nicely brown.
Put the aubergine pieces on a plate and sprinkle with chives and spring onion.
Serve with your choice of rice (we always prefer brown or black rice)