Miso caramel aubergine


Preparation info

  • Serves


    as a side
    • Difficulty


    • Ready in

      55 min

Appears in

Jackfruit and Blue Ginger

Jackfruit and Blue Ginger

By Sasha Gill

Published 2019

  • About

Aubergine (eggplant) is a fickle beast. It can sometimes be bitter, but if treated the right way it absorbs flavours like a sponge. This dish is part of my ongoing campaign to earn the aubergine some well-deserved glory – and nasu dengaku is good enough to sway any aubergine-hater! Let your spoon shatter the caramelised sesame ‘crust’ and sink into tender, melting aubergine flesh...


  • 4 aubergines (eggplants), cut in half lengthwise
  • ¼ cup (70 g) miso paste
  • 2 teaspoons sesame oil
  • ¼ cup (60 ml) maple syrup
  • ¼ cup (60 ml) warm water
  • 1 cm ginger, finely chopped
  • ½ teaspoon garlic powder
  • 1 tablespoon black sesame seeds
  • 1 tablespoon white sesame seeds
  • sliced spring onion (scallion) and red chilli, to garnish


    Cut the aubergines in half lengthwise, then score each aubergine half with a diamond pattern, making sure not to cut right through to the skin.

    In a bowl, whisk together the miso, sesame oil, maple syrup, warm water, ginger and garlic powder to make a marinade. Pour into a roasting tin and lay the aubergines, scored side down, in the marinade. Leave to marinate for 1–2 hours.

    Preheat the oven to 200°C. Cover the roasting tin with foil and bake the aubergines for 30–35 minutes, until very tender. Remove from the oven, take off the foil and flip the aubergines over, then spoon some of the cooking juices from the tin over the aubergines. Sprinkle with a generous layer of sesame seeds, then return to the oven, uncovered, for another 5 minutes to toast the sesame seeds and give them a lovely crunch.

    Serve garnished with spring onion and chilli slices. If you like, you can pour any remaining cooking juices into a small bowl and serve alongside the aubergine.