Miso Aubergine Recipe

It’s a common misconception that it’s better to steer clear from vegetarian/ vegan options in restaurants for fear of them being too boring, but that can all change if a little care and attention is paid to your ingredients. This can start in the comfort of your own kitchen!

Tapping into my ever-growing love for Asian cuisine, this was my first time cooking with miso and, let me tell you, it will not be the last!

Ingredients (Serves 2)

  • 120g Uncooked Brown Rice
  • 200g Chestnut Mushrooms, sliced 
  • 150g Sweetheart Cabbage, ribboned
  • 2 Spring Onions, finely sliced
  • 1 Fresh Red Chilli, deseeded and finely sliced
  • 1 handful of Fresh Coriander, chopped
  • 2 tsp Sesame Seeds


  • Pickle
  • 1 Carrot, peeled into ribbons
  • 0.5 Cucumber, peeled into ribbons
  • 0.5 White Onion, thinly sliced
  • 1 tsp Salt
  • 1 tsp Sugar
  • 6 tsp White Wine Vinegar/ Rice Wine Vinegar
  • Aubergine Marinade
  • 1 medium Aubergine
  • 2 tsp White Miso Paste
  • 1 tsp Runny Honey (You can substitute this for a vegan alternative!)
  • 0.5 tbsp Soy Sauce
  • 0.5 tsp Sesame Oil
  • 1.5 tbsp Mirin
  • 2 Garlic Cloves, peeled and crushed
  • 1 finger-sized piece of Ginger, peeled and grated
  • 1 tbsp Water



  • Preheat oven to 180 degrees (fan oven).
  • Halve aubergine lengthways and score flesh diagonally (do not cut through the skin!).
  • Mix all marinade ingredients together to form a smooth paste.
  • Lie aubergines on a greaseproof-lines baking tray and brush with marinade paste.
  • Roast in the oven for 45 mins, or until soft and golden.
  • Cook the rice in boiling salted water, as per pack instructions.
  • Prepare pickle vegetables and mix in a bowl with sugar, salt and vinegar. Leave in the fridge until needed and squeeze excess liquid out before serving.
  • When aubergine is almost ready, chop and stir-fry mushrooms and cabbage with a little extra soy sauce and mirin (to taste!).
  • In last 5 mins of roasting, top aubergines with sesame seeds and return to oven.
  • Assemble dish and garnish with chillies, coriander and spring onions!


I would love to hear what you think of the recipe or if you give the recipe a go!


“Food is our common ground, a universal experience.”James Beard



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