Miso Roasted Aubergine

If you are an Aubergine fan you need to try this! I made a spare aubergine too and I will use it to chop up and put into some cous cous for tomorrows lunch.

This recipe is adapted from one in Good Food magazine.


1 large aubergine
2 tbsp brown Miso paste
Thumb sized piece of ginger – grated.
1 large garlic clove – grated
1 tbsp olive oil
Pinch of salt
4 chopped spring onions, sliced diagonally ( I didn’t read this bit properly! )


Heat the Oven to 180/160 fan/gas mark 4

Peel the aubergine with a potato peeler and spread the paste all over it.

Put in a roasting tin with 200ml boiling water then add the ginger and garlic and 1 tbsp of oil. Sprinkle salt over the top and cook for 30 minutes.

After 30 minutes add another 100ml of boiling water and roast for a further 20 minutes.

After the 20 minutes add 50ml water and the chopped spring onion and roast for another 10 minutes.

Check if they are done by putting a knife in the middle to see if it goes through easily.

Slice the aubergine into thick slices and pour over some of the sauce from the roasting pan. If there is no sauce add some water to loosen it up.



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