Miso-glazed aubergines with salad and glass noodles

Miso-glazed Aubergines

Miso-glazed Aubergine

Healthy and delicious aubergines, with a Japanese twist. You can have them as a side dish or as a main dish when you add some salad and noodles (glass noodles goes perfecting with this).

Makes:  as main dish, serves 2

Preparing Time:  35 minutes (includes cooking time)


  • 6 Japanese aubergines
  • 1 tBsp sesame oil
  • 2 tBsp white miso
  • 1 tBsp warm water
  • 3 tsp ginger, finely grated
  • 1 tsp soy sauce
  • 1 tsp white wine vinegar
  • 1/4 tsp black pepper
  • 3 tsp sesame seeds
  • 3 tBsp scallions, thinly sliced
  • A bit of oil
  • Serving suggestion: Mixed salad leaves of your choice, glass noodles


  1. Slice the aubergines in 2 and brush each half with oil. Arrange them on a tray covered with baking paper. Then, roast them in the oven at 240ºC for 20 minutes, flipping them mid-time.  
  2. In the meantime, whisk the miso and the warm water. Add the ginger, sesame oil, soy sauce, white wine vinegar, black pepper, 1/2 of the sesame seeds, and 1/2 of the scallions. Mix well to incorporate all ingredients.
  3. Once the aubergines are roasted, take them out of the oven and smear them with the miso mix. Put them back in the oven and broil them for 4-5 minutes.
  4. Let the aubergine halves cool off for a few minutes then place them on top of the salad leaves and glass noodles. Note: I used spinach for this recipe. Also, if you choose to use glass noodles, they just need to be boiled for a couple a minutes, so they are very quick to prepare.
  5. Top with the rest of the sesame seeds and scallions. Enjoy!

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