Roasted Miso Aubergine Bowl (Vegan)
Recipe type: Main, Dinner
Cuisine: Vegan, Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 1 aubergine (eggplant)
  • 1 tsp sesame oil
  • 1 tsp dark miso paste
  • 1 tsp soya or tamari
  • ½ lemon, juiced
  • 1 tsp maple syrup
  • ¼ tsp cracked black pepper
  1. Preheat the oven to 185ºC | 350ºF.
  2. Cut the aubergine (eggplant) in half lengthwise then cut a criss-cross pattern on the flesh on both sides.
  3. Stir all the remaining ingredients together until combined, adding more oil or water if necessary. Pour over the marinade and "spread open" the criss-crossed flesh so that it can really go into the aubergine, rubbing it in.
  4. Place cut side up on a baking tray and roast for 45-60 minutes. The longer the better, just don't let it burn so keep an eye on it towards the end.
  5. Serve alongside salads, fluffy grains such as couscous, quinoa or millet, or with some hummus or even lamb if you eat meat.
Served with fluffy millet, garlicky kale, kimchi, and smoked tofu.
Recipe by Sprinkle of Green at