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four glazed eggplant on a plate from close up
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4 from 2 votes

Miso Aubergine (Eggplant)

Transform ordinary aubergine into a soft, sticky glazed Japanese delicacy.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: Japanese
Keyword: miso aubergine, miso eggplant
Servings: 4
Author: Julia Frey of Vikalinka

Ingredients

  • 2 aubergines/eggplants medium
  • 1 tbsp white miso paste
  • 1 tsp This is an affiliate link.Gochujang paste
  • 1 tbsp brown sugar
  • 1 tbsp This is an affiliate link.soy sauce
  • 1 tbsp This is an affiliate link.mirin
  • 1 tbsp vegetable oil

Instructions

  • Preheat the oven to 200C/400F. Make the paste by mixing together miso, Gochujang, brown sugar, soy sauce, mirin and the vegetables oil. 
  • Cut the aubergines in half lengthwise, then score them deeply without cutting the skin in a criss cross fashion. Spread the paste all over the cut side and cook in the oven for 35-40 minutes. Baste with the paste halfway through the cooking time. 
  • Serve sprinkled with sliced red chillies and green onions over rice or couscous. 

Nutrition

Calories: 87kcal | Carbohydrates: 20g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 448mg | Potassium: 551mg | Fiber: 7g | Sugar: 12g | Vitamin A: 59IU | Vitamin C: 5mg | Calcium: 27mg | Iron: 1mg