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How to Make The Best Miso Glazed Aubergine

Miso Aubergine has to be one of the most sensational dishes out there. So I urge you to try this one as I'm sure it will be an absolute crowd pleaser. The first time I got my hands on a really memorable Miso Glazed Aubergine was at Kurobuta a couple of years ago. Probably not gluten free but I had to try nonetheless. 

Scored, smothered and baked in the marinade, the aubergine 'meat' will turn into a delicious sweet and buttery soft texture raging with flavour. This Japanese recipe makes for a healthy light mid week meal that you can serve with a side of steamed rice, noodles or simply by itself as a side dish. It doesn't take long to make and can be kept in the fridge for left overs the following days. Garnish with some micro greens along with a sprinkle of toasted sesame seeds.

For the miso paste I always tend to buy Clearsprings Sweet Miso paste as I don't only love the quality of the product but also what the company stands for. All of Clearsprings foods must be made by traditional methods, some using methods and recipes dating back 200 to 500 years. Additionally they solely use GMO free whole organic ingredients for their products where refined organic ingredients are not accepted as they believe it depletes them from their intrinsic value. Head over to their website to see the impressive range of products and ingredients they have developed over the last 25 years, all adhering to their core values. 

How to Make Miso Glazed Aubergine Vegan Gluten Free Clearspring Kurobuta

Miso Glazed Aubergine 

Serves 4 as a side or 2 as a main dish  


2 aubergines

For the miso glaze; 

4 tbsp sweet white miso 

4 tbsp mirin

4 tbsp honey or agave syrup 

1 tsp tamari 

1 tbsp sesame oil 

1 tbsp ginger, peeled and grated

1 garlic clove, grated 


1. Preheat the oven to 200˚C 

2. Cut your aubergines in half and score the flesh quite deeply in a diamond pattern making sure not to cut through the skin. 

3. Place them onto a pre-lined baking dish and bake them in the oven for 30 minutes.

4. To make the marinade simply add all the ingredients to a pan. Mix thoroughly and gently simmer for 7 minutes stirring occasionally. 

5. After 30 minutes take the aubergine out of the oven and brush around 1 tablespoon of the marinade on top of each halve. Distribute evenly ensuring the entire aubergine is covered. 

6. Place the glazed aubergines back in the oven to bake for a further 20 minutes until golden brown. 

7. Garnish with spring onions, sesame seeds and serve with a side of rice or steamed fish. 


How to Make Miso Glazed Aubergine Vegan Gluten Free Clearspring Kurobuta