Miso Aubergine (Eggplant)

Miso Aubergine (Eggplant)


Hey Readers!

Hope you had a good week and a romantic Valentine’s Day! This week’s recipe is an extra dish that goes well with Sushi. It’s healthy, low fat & absolutely delicious!
* you will notice I have also made some smaller aubergines too – this recipe could also be a lovely starter to make 


  • x 2 aubergines (use however many you need…it is usually half an aubergine per person)
  • x 4 table spoons of Miso Paste
  • x 1 table spoon of Soy Sauce
  • x 2 tea spoons of sugar
  • Spring Onions (optional)
  • Sunflower Oil


Whilst preparing, pre-heat the oven at 180 degrees celsius or 356 fahrenheit 
To create the marinate:
  • Add the miso paste, soy sauce and sugar to a bowl and then mix it all together until smooth
Step 1:
  • Slice aubergine in half and score it diagonally


Step 2:
  • Add oil to pan and heat it (medium heat)
Step 3:
  • Lightly fry the aubergine on both sides until appear soft (give each side 3-4 mins to cook)


Step 4:
  • Once this is done lay the aubergines on the oven tray (face up) and cover in the miso paste
Step 5:
  • Sprinkle the spring onion around the aubergine
  • Ensure the spring onion has a drop of oil on so it doesn’t burn.

put in oven

Step 6:
  • Put in oven and cook for 30-40mins
  • After 10mins. you can lower the temp. to 160 degrees celsius or 320 fahrenheit (depending on the strength of your oven)
* the smaller aubergines will not take as long to cook; you should allow them to cook for approx. 20 mins
xo EF
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