Sticky Miso-Glazed Aubergine

This sticky miso-glazed aubergine is a simple Japanese-inspired dinner or side dish with soft roasted aubergine and a glossy sweet-savoury glaze.

It works well with steamed rice, cucumber salad or stir-fried greens, and the glaze can be adjusted with extra lime or vinegar if you like a sharper finish.

10 mins prep

35 mins cook

45 mins total

serves 2

Method

10m35m45m

Preheat the oven to 200°C/180°C fan. Line a baking tray with baking paper so the glaze does not stick later.
Halve the aubergines lengthways, then score the flesh in a criss-cross pattern without cutting through the skin. Brush the cut sides with olive oil and place them flesh-side up on the tray.
Roast for 25–30 minutes, until the aubergine is soft in the middle and lightly golden at the edges.
While the aubergine roasts, mix the miso paste, maple syrup, soy sauce, rice vinegar and sesame oil in a small bowl until smooth. Taste the glaze: it should be salty, sweet and slightly sharp.
Spoon or brush the glaze generously over the roasted aubergines, letting some run into the scored cuts. Return to the oven for 5–8 minutes, until sticky and bubbling at the edges.
Transfer to plates and scatter with sliced spring onions and sesame seeds. Serve hot with rice, greens or a simple cucumber salad.