Miso Aubergine (Eggplant)

Miso Aubergine

When it comes to effortless yet flavour-packed plant-based dishes, Miso Aubergine is hard to beat. This Japanese-inspired recipe highlights the natural creaminess of aubergine. It’s enhanced by a rich miso glaze that’s equal parts sweet, savoury, and umami-forward. The secret to making the most of this dish lies in scoring the aubergine to help it absorb the glaze. In just under 30 minutes, you’ll have a beautifully caramelised aubergine that pairs perfectly with steamed rice and your favourite vegetables.

You can watch me make this here.

Table of Contents

Ingredient Breakdown

  • Aubergines – The star of the dish, aubergines turn soft and creamy once cooked, making them the perfect vehicle for soaking up the miso glaze.
  • Neutral oil – Used for pan-frying, ensuring the aubergine develops a golden, slightly crispy surface before finishing under the grill.
  • White miso paste – A milder, slightly sweet variety of miso that lends deep umami richness to the glaze.
  • Mirin – A sweet Japanese rice wine that balances out the saltiness of the miso, adding depth and subtle acidity.
  • Granulated sugar – Helps to caramelise the glaze, giving the Miso Aubergine its signature glossy and slightly charred finish.

The Key to Perfectly Cooked Miso Aubergine

Aubergine is often misunderstood. When cooked properly, it transforms into something rich, tender, and deeply flavourful. The key technique here is scoring. By making shallow crosshatch cuts into the flesh, you create pockets that allow the miso glaze to seep in, ensuring every bite is packed with flavour. This also speeds up the cooking process, allowing the heat to penetrate evenly.

Pan-frying is another crucial step. Cooking the aubergine skin-side down first helps it retain its shape, while flipping it ensures the flesh gets that golden, caramelised texture. Once it’s tender and browned, the miso glaze is brushed on generously before the final touch: the grill. This high heat intensifies the flavours, creating an irresistibly sticky, charred glaze that clings to the aubergine.

Why Miso Aubergine Works So Well

Miso Aubergine is all about balancing contrasts: creamy yet slightly crisp, sweet yet savoury, deeply umami yet light enough to pair with simple sides. The combination of miso and mirin gives the glaze a complex depth, while sugar encourages caramelisation, enhancing the natural richness of the aubergine.

Unlike some miso-based dishes that require long marinading times, this recipe delivers bold flavour with minimal effort. The scoring and quick pan-fry allow the aubergine to absorb the glaze immediately, while the final grilling step intensifies everything.

Serving Miso Aubergine: The Best Pairings

This dish is incredibly versatile and works well as a main or a side. To turn it into a complete meal, serve it alongside:

  • Steamed rice – The neutral base complements the umami-packed aubergine beautifully.
  • Sautéed greens – Vegetables like pak choi, tenderstem broccoli, or spinach add freshness and contrast.
  • Pickled cucumbers – A little acidity helps cut through the richness of the miso glaze.
  • Toasted sesame seeds or spring onions – These add an extra layer of texture and a pop of freshness.

For an extra flavour boost, you can drizzle a touch of sesame oil over the finished dish or sprinkle some shichimi togarashi for a hint of spice.

Elevating Miso Aubergine: Customisation Ideas

While this recipe is stunning as is, there’s always room for personalisation. Here are a few ways to tweak it:

  • Swap white miso for red miso – Red miso has a more robust, punchy flavour, giving the dish an even deeper umami hit.
  • Add garlic or ginger – Whisking finely grated garlic or ginger into the glaze adds an extra layer of complexity.
  • Introduce heat – A drizzle of chilli oil or a sprinkle of gochugaru (Korean chilli flakes) can enhance the savoury-sweet balance.
  • Experiment with toppings – Try crushed peanuts for crunch or fresh coriander for a bright, herby contrast.

Final Thoughts on Miso Aubergine

Miso Aubergine is proof that plant-based dishes don’t have to be complicated to be packed with flavour. With just a handful of ingredients and a simple cooking method, you can achieve a beautifully caramelised, umami-rich dish that’s as satisfying as it is effortless.

Whether you’re looking for a quick midweek dinner or an impressive side dish, this recipe delivers every time. The combination of soft, creamy aubergine and deeply savoury miso glaze makes it a go-to for anyone who loves bold, comforting flavours without the fuss.

Give this Miso Aubergine a try, and you’ll see why it deserves a spot in your regular rotation.

More Aubergine Recipes

If you love this Miso Aubergine recipe and are looking for some more aubergine recipe inspo, why not try one of these recipes?

  • Chilli Tahini Aubergine: Roasting the aubergine whole gives you with the juiciest, creamiest flesh, which you then drown in the most delicious chilli-spiked tahini sauce.
  • Sticky Harissa Aubergine: Chunky roasted aubergines, tossed in a sticky harissa glaze, with whipped tahini and garlicky yoghurt.
  • Crispy Aubergine Puttanesca: Crispy breaded aubergine, served over a chunky puttanesca sauce made from tomatoes, olives, capers and anchovies.
  • Smoky Aubergine and Red Pepper Dip (Kyopolou): A smoky, creamy dip made from roasted aubergines and red peppers, perfect for dipping or spreading on bread.
  • Crispy Aubergine Parmigiana: A meat-free twist on chicken parm, featuring crispy breaded aubergines served over a homemade spicy tomato sauce – delicious!
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Miso Aubergine

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5 from 1 review

This Japanese-inspired aubergine recipe is all about the sweet, savoury and umami-forward miso glaze. Scoring the aubergine helps it absorb these flavours, making for a delicious plant-based main that comes together in less than 30 minutes.

All you need to do is pan fry the scored aubergine halves for a few minutes, top with them the miso glaze, and finish them under the grill in the oven until the glaze is bubbling and caramelised.

  • Prep Time: 5 minutes
  • Total Time: 25 minutes
  • Yield: 4 1x
  • Category: Vegan, Vegetarian

Ingredients

Scale
  • 4 medium aubergines
  • neutral oil
  • 3 tbsp white miso paste
  • 3 tbsp mirin
  • 3 tbsp granulated sugar

Instructions

  1. Start by scoring the aubergine. To do this, cut the aubergine in half lengthwise. Using the tip of a small, sharp knife, make small incisions in a crosshatch pattern. You don’t want to go deep enough that you cut through the skin; stop about a halfway down into the flesh.
  2. Heat a splash of neutral oil in a non-stick frying pan over medium-high heat. Add the aubergines to the frying pan skin-side down and cook undisturbed for 8 to 10 minutes, or until browned.
  3. Flip the aubergines and cook until they’re cooked through and the flesh is browned, 3 to 5 minutes depending on the size of your aubergine. You can check whether they’re cooked by piercing the flesh with a fork – it should be tender.
  4. Heat your oven grill to high, then place the white miso paste, mirin and sugar in a small bowl and whisk until smooth and well-incorporated.
  5. Line a baking tray with greaseproof paper. Place the aubergine halves in a single layer, flesh-side up. Generously top them with the miso glaze, ensuring that all of the surface is covered.
  6. Grill in the oven until the glaze is bubbling, golden and charred in places, around 5 minutes, then serve, preferably with steamed rice and your veg of choice.

Notes

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2 responses

  1. I made this the other night and it was so delicious and so easy. I usually avoid cooking aubergines on a stove top because I way prefer the texture when its roasted but these were so gooey and the glaze was SO good. Also really quick!

    1. I’m so glad you enjoyed it! I’m normally the same but this method words so well for this and I’m glad you felt so too!

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Hi! I’m Zena. A recipe developer with a love for big, bold flavours and vibrant, colourful dishes. Expect lots of easy, delicious recipes, influenced by global flavours and techniques. Happy cooking!

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