Miso Honey Roasted Aubergine

Miso Honey Roasted Aubergine

Course: BreakfastCuisine: SweetDifficulty: Medium


Cooking time



To make this dish vegan, replace the honey with maple syrup or agave nectar. If you don't have white miso paste, you can use any type of miso paste you have on hand, but the flavour will be slightly different. You can serve the roasted aubergine as a side dish or as a main meal with rice or noodles. Don't overcrowd the roasting dish or the aubergine slices will steam instead of roast. Use a larger dish or roast the aubergine in batches if necessary. For an extra kick of heat, add chopped chilli to the miso and honey mixture.

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  • 2 tbsp White miso paste

  • 2 tbsp Honey

  • 2 tbsp Olive oil

  • 1 tbsp Soy Sauce

  • 1 tbsp Sesame Oil

  • 1 tbsp Sesame seeds

  • 1 tsp Ginger, minced

  • 2 Cloves Garlic, minced

  • 2 Medium-sized aubergines, sliced lengthways

  • 1 Spring onion, finely sliced


  • Preheat the oven to 200°C/180°C fan/gas mark 6. Place the aubergine slices in a roasting dish.
  • In a small bowl, mix together the miso paste, honey, olive oil, soy sauce, sesame oil, ginger and garlic until smooth.
  • Brush the mixture over the aubergine slices, making sure to coat them evenly.
  • Roast in the oven for 25-30 minutes or until the aubergine is tender and slightly caramelized.
  • While it's cooking, chop the coriander, chilli and spring onion. Now would be the best time to cook your rice too.
  • Remove from the oven and add another layer of marinated and cook for another 10 minutes. Remove again, adding the final load of the marinade and cook until sticky and dark (5-10 minutes).
  • Sprinkle the sesame seeds and spring onion over the top before serving.

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