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Sticky, savoury, sweet and crisp — this miso-glazed aubergine recipe turns humble veg into a showstopper. It’s all about that rich glaze and a crackle of black sesame on top.
30 mins total
1 large aubergine, sliced into thick rounds
2 tbsp sesame seed oil
1 tbsp white miso (or substitute with a light tahini + sea salt)
1 tbsp honey or sugar
1 tsp garlic powder
1 tsp ground ginger
½ tsp chilli flakes (optional)
1 tbsp lime powder (to mimic yuzu tang)
1 tbsp black sesame seeds
Crispy fried onions, to serve
Sea salt
Salt the aubergine slices and leave for 15 minutes. Pat dry.
Pan-fry or roast until golden brown on both sides.
Mix glaze: sesame oil, miso (or tahini), honey, garlic powder, ginger, lime powder.
Brush the glaze over aubergines and return to grill/broiler until bubbling and caramelised.
Sprinkle with black sesame and crispy onions. Serve hot.
Approx. 180 kcal per serving (based on 3 servings)
This aubergine was better than any restaurant version — the glaze is addictive!
The ingredients used in this recipe could also be used to create…
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