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roasted aubergine

Roasted aubergine with miso and tahini paste

Aubergines have always been on my plate since I was a kid. We had lots in our garden in Rome and my mum used to cook them all the time: parmigiana, fritters, grilled and so on… I hope to share all of her recipes here one day…But for now, let’s make something a bit more unusual. I tried miso-glazed aubergine for the first time in a London restaurant three months ago. We were never able to go back since the lockdown started so I’ve decided to make my own miso-glazed aubergine, with a bit of a twist though! This recipe, in fact, combines all the classic ingredients – miso, soy sauce and garlic – with basil, lemon zest, chillies and much more. You either gonna love it or hate it! Let’s hope for the first one 🙂


roasted aubergine


2 large aubergines
2 tbsp dark miso paste
2 tbsp sesame oil
1 tbsp light tahini
1 tbsp soy sauce
1 garlic clove, crushed
A pinch of stevia
Juice of 1/2 lemon
To garnish:
Fresh basil leaves
1 red chilly, chopped
1 green onion, chopped
A handful of seed mix (optional)
Lemon zest (optional)



Preheat the oven at 150 degrees and line down a baking tray with parchment paper


Wash the aubergines, cut into wedges and set aside


In a large bowl, combine the crushed garlic, miso paste, sesame oil, tahini, soy sauce, lemon juice and stevia. Whisk until well combined


Add the aubergine wedges to the bowl and toss well


Transfer to the baking tray, drizzle with olive oil and bake for 35-40 minutes. If you want your wedges to be roasted on top just turn on the grill at minute 30


Transfer to a plate and garnish with fresh basil, lemon zest, green onions, fresh chilly and seeds mix (optional). Drizzle with olive oil and season with salt to taste

These aubergines are great on toasted rye bread or with some quinoa or brown rice on the side.
roasted aubergine


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