First posted: Feb 20, 2020

Roasted Miso and Sesame Aubergines


This is one of my favourite speedy suppers from my new plant-based cookbook, Super Natural. The Aubergines caramelise until golden and full of flavour, and served alongside the fluffy coconut rice it’s a real feast.
And have you met Miso yet? It’s a Japanese flavour bomb (made mostly from fermented soybeans), and it’s pretty much loaded with as much umami as you can imagine. Also, because it’s fermented it’s packed full of good-for-your-gut probiotics. It’s not always that widely available in South Africa and it can be expensive, but a little bit really does go a long way and I store any unused paste in the freezer for easy use. Search your favourite local Asian restaurant and check your nearest health shop; it’s definitely worth getting your hands on.



Cooks in:        Serves:2

For the Aubergines
  • 4-5 baby aubergines, halved lengthways
For the Miso Sauce
  • 1 Tbsp brown miso paste
  • 1 Tbsp sesame oil
  • 1 Tbsp hot water
  • 2 tsp honey
  • 1 Tbsp tamari or soy sauce
  • 1 tsp grated fresh ginger
  • ½ tsp crushed garlic
  • ½ fresh chilli, deseeded
To Serve
  • Cauliflower Rice
  • OR Coconut Jasmine Rice (½ cup jasmine rice cooked in 1 cup coconut milk and ½ cup water)
  • 2 handfuls baby spinach
  • 1 Tbsp toasted sesame seeds
  • 1 small handful chopped fresh coriander
  • 1 spring onion, finely sliced

What to do

1. Preheat the oven to grill setting.

2. Score the flesh of the aubergines in a criss-cross pattern, drizzle with a little olive oil and then place them skin-side up on a baking tray and grill in the oven for 10 minutes or until the skin is blistered and charred, but not burnt.

3. Meanwhile, combine the ingredients for the miso sauce and cook the rice (add a little extra water along the way if necessary). Once the rice is cooked, remove from the heat, stir through the baby spinach and set aside until serving.

4. Turn the oven down to bake at 200ºC. Turn the aubergines over, brush with some of the sauce and return to the oven for a further 10-15 minutes or until tender and caramelised.

5. Remove the aubergines and serve alongside the rice. Garnish with the sesame seeds, coriander and spring onion and an extra drizzle of the miso sauce.

[Photo by Henk Hattingh, Styling by Luisa Farelo for Super Natural by Sarah Graham; Penguin Books South Africa, 2020]

Share this recipe