Miso Aubergine (Eggplant)

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
• The Key to Perfectly Cooked Miso Aubergine
• Why Miso Aubergine Works So Well
• Serving Miso Aubergine: The Best Pairings
• Elevating Miso Aubergine: Customisation Ideas
• Final Thoughts on Miso Aubergine
• More Aubergine Recipes

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!