Vegan oven-baked miso aubergines

Vegan oven-baked miso aubergines: tender aubergines with miso paste, maple syrup, sesame oil and sesame seeds – savoury, full of flavour and quick to make.

At a glance

• Serves 1
• Prep time: 10 min
• Cooking time: 25 min
• Total time: 35 min
• Calories: 280 kcal per serving
• Protein: 8 g
• Fat: 20 g
• Carbs: 18 g

Ingredients

• 2 aubergines
• 2 tbsp miso paste
• 1 tbsp maple syrup
• 1 tbsp sesame oil
• 1 tbsp sesame seeds
• 1 spring onion
• 1 tsp rice vinegar

Method

You’ll need: oven · baking tray · chopping board · knife

1. Preheat the oven to 200 °C (180 °C fan) and halve the aubergines lengthways. Score the flesh in a criss-cross pattern without cutting through the skin.
2. Place the aubergines cut side up on a tray. Mix the miso paste, maple syrup, sesame oil and rice vinegar into a smooth marinade.
3. Brush the flesh generously with the miso mixture. Make sure the marinade gets well into the cuts.
4. Bake the aubergines at 200 °C for 25–30 min, until soft and the surface is well browned. If you want more roasted flavour, put them under the grill briefly at the end.
5. If you like, toast the sesame seeds briefly without any extra fat. Slice the spring onion into thin rings.
6. Serve the miso aubergines warm and garnish with the sesame seeds and spring onion.

Good to know

This dish takes little effort but has lots of depth. The aubergines turn soft in the oven and get a savoury, slightly sweet crust. The kind of meal that quietly wins you over.

Swaps

Maple syrup → date paste (fewer free sugars, a little more fibre). Sesame oil → olive oil (more monounsaturated fats). Rice vinegar → lime juice (provides vitamin C). Spring onion → chives (milder flavour).

Allergens

Contains soya (miso) and sesame; choose gluten-free miso (some types contain barley). For children, keep it mild and watch the amount of salty miso; during pregnancy, well-cooked aubergines and pasteurised miso are usual.

Dairy-free recipes