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.
Hi, I'm Teffy, a qualified Nutritionist and avid foodie. This blog is all about inspiring a balanced life through delicious and wholesome foods, with not a diet in sight. Healthy eating shouldn't be hard and stressful, it should be easy and fun - Working with my clients they are constantly amazed that yes, food can taste great AND be good for you!
