Roasted Miso AubergineBowl (Vegan)

Roasted Miso Aubergine Bowl (Vegan)

This roasted miso aubergine (aka eggplant for my American friends) is soft, sticky and honestly the best one I’ve made so far.

The secret to good aubergine is to properly roast it. It’s not a quick deal, it needs to stay in the heat for some time to become truly melt-y and delicious. Ever had rubbery ones? Probably didn’t have enough time to cook!

This aubergine miso recipe serves 2, but can easily be doubled or tripled depending on how many people you’re cooking for – or even if you’re meal prepping and want to have it on hand for weeknight dinners.

If you’re after some more miso recipes, make sure to check out my Brown Rice Miso Buddha Bowl and 15-Minute Vegan Ramen Stir Fry.

Roasted Miso Aubergine Bowl (Vegan)      Roasted Miso Aubergine Bowl (Vegan)

Roasted Miso Aubergine Bowl (Vegan)
Prep time
Cook time
Total time
Recipe type: Main, Dinner
Cuisine: Vegan, Vegetarian
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.