Miso-Glazed Aubergine

Name: Miso-Glazed Aubergine
Total time: 33 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 2 piece Spring onions; 3 tbsp white miso paste; 2 tbsp Mirin; 1 tbsp sake; 1 tbsp Caster sugar; 1 tbsp Sesame oil; 500 g Aubergine; 1 tbsp Vegetable oil; 1 tsp Sesame seeds

33 min · 19 min active · makes ~670 g · Medium · Japanese

Tender aubergine glazed with white miso paste, mirin, and sake, finished with sesame seeds and spring onions.

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Miso-Glazed Aubergine

Tender aubergine glazed with white miso paste, mirin, and sake, finished with sesame seeds and spring onions.

See more →

TOTAL TIME

33 min

ACTIVE TIME

19 min

QUANTITY

~670 g

DIFFICULTY

Medium

CUISINE

Japanese

Who’s eating

Cooking for A typical adult.

This may be a little light — some at the table might still be peckish.

Portions & fullness

Ingredients0/9

Tools0/12

Ingredients

0/9 gathered · 2 servings

2piece

3tbsp

2tbsp

1tbsp

500g

1tbsp

1tsp

#	Quantity	Notes	State
1	2piece	—	—
2	3tbsp	—	—
3	2tbsp	—	—
4	1tbsp	—	—
5	1tbsp	—	—
6	1tbsp	—	—
7	500g	—	—
8	1tbsp	—	—
9	1tsp	—	—

Tools

13 items

Serveware

1 item

Procedure

23 steps

1 of 23

Preheat the oven to 220 °C.

220°C

⏱ 10 min

2 of 23

Lay the spring onions on the chopping board.

Spring onions · 2 piece

⏱ 5s

ResultSpring onions

3 of 23

Strip away the outer layer and trim the root ends from the spring onions.

Spring onions · step 2

⏱ 30s

ResultPeeled spring onions

4 of 23

Slice the spring onions thinly on the diagonal.

Peeled spring onions · step 3

⏱ 1 min

ResultThinly sliced spring onions

5 of 23

Tip the sliced spring onions into a small bowl and set aside.

Thinly sliced spring onions · step 4

⏱ 1 min

ResultThinly sliced spring onionsused in step 24

6 of 23

Spoon the white miso paste into a small bowl.

White miso paste · 3 tbsp

⏱ 15s

ResultWhite miso paste

7 of 23

Add the mirin to the white miso paste.

Mirin · 2 tbsp

⏱ 15s

ResultWhite miso paste and mirin

8 of 23

Add the sake to the mirin and white miso paste mixture.

Sake · 1 tbsp

⏱ 15s

ResultWhite miso paste and mirin and sake

9 of 23

Add the caster sugar to the white miso paste, mirin and sake.

Caster sugar · 1 tbsp

⏱ 15s

ResultWhite miso paste and mirin mixture

10 of 23

Add the sesame oil to the white miso paste, mirin, sake and caster sugar mixture.

Sesame oil · 1 tbsp

⏱ 15s

ResultWhite miso paste and mirin mixture

11 of 23

Whisk the white miso paste, mirin, sake, caster sugar and sesame oil together until smooth and well combined.

⏱ 1 min

ResultMiso glazeused in step 18

12 of 23

Rinse the aubergine under cold running water.

Aubergine · 500 g

⏱ 30s

ResultRinsed Aubergine

13 of 23

Halve the aubergine lengthways and score the cut flesh in a crosshatch pattern, cutting deeply but not through the skin.

⏱ 3 min

ResultScored aubergine halvesused in step 15

14 of 23

Pour the vegetable oil into a large ovenproof frying pan.

Vegetable oil · 1 tbsp

⏱ 5s

ResultVegetable oil

15 of 23

Place the scored aubergine halves cut-side down in the pan over a high heat and sear until deeply golden.

Scored aubergine halves · step 13

⏱ 5 min

ResultSeared aubergine halves

16 of 23

Flip the seared aubergine halves cut-side up.

⏱ 30s

ResultCut-side-up seared aubergine halves

17 of 23

Sear the aubergine on the skin side for a further 2 minutes.

⏱ 2 min

ResultSkin-side seared aubergine halves

18 of 23

Spoon the miso glaze generously over the cut surface of each aubergine half, spreading it into the scored flesh.

Miso glaze · step 11

⏱ 1 min

ResultGlazed aubergine halves

19 of 23

Transfer the pan to the oven using oven gloves.

⏱ 10s

ResultGlazed aubergine halves

20 of 23

Roast until the aubergine is completely tender and the glaze is caramelised and bubbling.

220°C

⏱ 15 min

ResultRoasted glazed aubergine halves

21 of 23

Remove the pan from the oven using oven gloves.

⏱ 10s

ResultRoasted glazed aubergine halves

22 of 23

Lift the roasted glazed aubergine halves onto a serving plate.

Roasted glazed aubergine halves · step 21

⏱ 20s

ResultRoasted glazed aubergine halves

23 of 23

Scatter the sesame seeds over the roasted glazed aubergine halves.

Sesame seeds · 1 tsp

⏱ 30s

ResultPlated roasted glazed aubergine halves and sesame seeds

Total Time33 min

#	Product	Tool	Action
1	—	220°C	Preheat the oven to 220 °C.⏱ 10 min
2	2 piece		Lay the spring onions on the chopping board.⏱ 5sResultSpring onions
3	Spring onionsstep 2		Strip away the outer layer and trim the root ends from the spring onions.⏱ 30sResultPeeled spring onions
4	Peeled spring onionsstep 3		Slice the spring onions thinly on the diagonal.⏱ 1 minResultThinly sliced spring onions
5	Thinly sliced spring onionsstep 4		Tip the sliced spring onions into a small bowl and set aside.⏱ 1 minResultThinly sliced spring onionsused in step 24
6	3 tbsp		Spoon the white miso paste into a small bowl.⏱ 15sResultWhite miso paste
7	2 tbsp		Add the mirin to the white miso paste.⏱ 15sResultWhite miso paste and mirin
8	1 tbsp		Add the sake to the mirin and white miso paste mixture.⏱ 15sResultWhite miso paste and mirin and sake
9	1 tbsp		Add the caster sugar to the white miso paste, mirin and sake.⏱ 15sResultWhite miso paste and mirin mixture
10	1 tbsp		Add the sesame oil to the white miso paste, mirin, sake and caster sugar mixture.⏱ 15sResultWhite miso paste and mirin mixture
11	—		Whisk the white miso paste, mirin, sake, caster sugar and sesame oil together until smooth and well combined.⏱ 1 minResultMiso glazeused in step 18
12	500 g		Rinse the aubergine under cold running water.⏱ 30sResultRinsed Aubergine
13	—		Halve the aubergine lengthways and score the cut flesh in a crosshatch pattern, cutting deeply but not through the skin.⏱ 3 minResultScored aubergine halvesused in step 15
14	1 tbsp		Pour the vegetable oil into a large ovenproof frying pan.⏱ 5sResultVegetable oil
15	Scored aubergine halvesstep 13		Place the scored aubergine halves cut-side down in the pan over a high heat and sear until deeply golden.⏱ 5 minResultSeared aubergine halves
16	—		Flip the seared aubergine halves cut-side up.⏱ 30sResultCut-side-up seared aubergine halves
17	—		Sear the aubergine on the skin side for a further 2 minutes.⏱ 2 minResultSkin-side seared aubergine halves
18	Miso glazestep 11		Spoon the miso glaze generously over the cut surface of each aubergine half, spreading it into the scored flesh.⏱ 1 minResultGlazed aubergine halves
19	—		Transfer the pan to the oven using oven gloves.⏱ 10sResultGlazed aubergine halves
20	—	220°C	Roast until the aubergine is completely tender and the glaze is caramelised and bubbling.⏱ 15 minResultRoasted glazed aubergine halves
21	—		Remove the pan from the oven using oven gloves.⏱ 10sResultRoasted glazed aubergine halves
22	Roasted glazed aubergine halvesstep 21		Lift the roasted glazed aubergine halves onto a serving plate.⏱ 20sResultRoasted glazed aubergine halves
23	1 tsp		Scatter the sesame seeds over the roasted glazed aubergine halves.⏱ 30sResultPlated roasted glazed aubergine halves and sesame seeds
Total Time			33 min

Serving

Scatter the sliced spring onions over the aubergine to finish.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	315kcal
	6g
	16g
	2g
	36g
	21g
	8g
	1,184mg

Ingredients0/9

Tools0/12

Japanese · Recipe

Miso-Glazed Aubergine

Tender aubergine glazed with white miso paste, mirin, and sake, finished with sesame seeds and spring onions.

What you’ll doYou will prepare a miso glaze while the oven preheats, then slice spring onions and set them aside. Next, halve and score the aubergine, then sear it cut-side down in a hot pan until deeply golden before flipping and searing the skin side. You will coat the cut surface generously with glaze, transfer the pan to the oven, and roast until the flesh is completely tender and the glaze caramelises and bubbles. Finally, plate the aubergine and scatter sesame seeds and spring onions over it.

Serves2

Total33 min

LevelMedium

Ingredients

Spring onions2 piece
White miso paste3 tbsp
Mirin2 tbsp
Sake1 tbsp
Caster sugar1 tbsp
Sesame oil1 tbsp
Aubergine500 g
Vegetable oil1 tbsp
Sesame seeds1 tsp

Tools

SpoonTongsServing plateSpring onions bowl (small bowl)Miso glaze bowl (small bowl)OvenChef's knifeSpatulaLarge ovenproof frying panWhiskColanderOven gloveChopping board

Method

Preheat the oven to 220 °C.

220°C10 minOven

Lay the spring onions on the chopping board.

5sChopping boardSpring onions · 2 piece

Strip away the outer layer and trim the root ends from the spring onions.

30sChopping board, Chefs knifeSpring onions · step 2

Slice the spring onions thinly on the diagonal.

1 minChopping board, Chefs knifePeeled spring onions · step 3

Tip the sliced spring onions into a small bowl and set aside.

Result · Thinly sliced spring onions · used in step 24

1 minSpring onions bowl (small bowl)Thinly sliced spring onions · step 4

Spoon the white miso paste into a small bowl.

15sMiso glaze bowl (small bowl)White miso paste · 3 tbsp

Add the mirin to the white miso paste.

15sMiso glaze bowl (small bowl)Mirin · 2 tbsp

Add the sake to the mirin and white miso paste mixture.

15sMiso glaze bowl (small bowl)Sake · 1 tbsp

Add the caster sugar to the white miso paste, mirin and sake.

15sMiso glaze bowl (small bowl)Caster sugar · 1 tbsp

Add the sesame oil to the white miso paste, mirin, sake and caster sugar mixture.

15sMiso glaze bowl (small bowl)Sesame oil · 1 tbsp

Whisk the white miso paste, mirin, sake, caster sugar and sesame oil together until smooth and well combined.

Result · Miso glaze · used in step 18

1 minMiso glaze bowl (small bowl), Whisk

Rinse the aubergine under cold running water.

30sColanderAubergine · 500 g

Halve the aubergine lengthways and score the cut flesh in a crosshatch pattern, cutting deeply but not through the skin.

Result · Scored aubergine halves · used in step 15

3 minChopping board, Chefs knife

Pour the vegetable oil into a large ovenproof frying pan.

5sLarge ovenproof frying panVegetable oil · 1 tbsp

Place the scored aubergine halves cut-side down in the pan over a high heat and sear until deeply golden.

5 minLarge ovenproof frying panScored aubergine halves · step 13

Flip the seared aubergine halves cut-side up.

30sLarge ovenproof frying pan, Tongs

Sear the aubergine on the skin side for a further 2 minutes.

2 minLarge ovenproof frying pan

Spoon the miso glaze generously over the cut surface of each aubergine half, spreading it into the scored flesh.

1 minLarge ovenproof frying pan, SpoonMiso glaze · step 11

Transfer the pan to the oven using oven gloves.

10sLarge ovenproof frying pan, Oven, Oven glove

Roast until the aubergine is completely tender and the glaze is caramelised and bubbling.

220°C15 minLarge ovenproof frying pan, Oven

Remove the pan from the oven using oven gloves.

10sLarge ovenproof frying pan, Oven, Oven glove

Lift the roasted glazed aubergine halves onto a serving plate.

20sServing plate, SpatulaRoasted glazed aubergine halves · step 21

Scatter the sesame seeds over the roasted glazed aubergine halves.

30sServing plateSesame seeds · 1 tsp

Scatter the sliced spring onions over the aubergine to finish.

Result · Miso-Glazed Aubergine

1 minServing plateThinly sliced spring onions · step 5

Printed 7 October 2026