When purchasing your aubergines, look for smaller, firm aubergines as these tend to have fewer seeds and will produce a creamier texture when roasted in the oven. Scoring the flesh is an important step in the recipe for miso-roasted aubergine. The scoring helps the miso paste to seep into the aubergine’s flesh, roast evenly and maximise the flavour in the dish.
We’ve shared a simple miso paste base in the recipe above, but some chefs will vary the sauce. You can add other ingredients, such as honey or maple syrup, to sweeten the paste. Grated ginger can also be mixed into the miso, if you want to add a kick to the recipe to complement the red chilli garnish. Or, if you want to take the heat to the next level, try Andrew Wong’s Sichuanese aubergine, for a sweet, sour and spicy take on this recipe.
Roasting the aubergine first with foil over the top helps to trap steam during roasting and keeps the texture silky smooth. Finishing the roasting process without the foil then allows the aubergine to caramelise perfectly.
Serving suggestions
In the recipe above, we’ve suggested serving the aubergine and miso over a bed of giant couscous, for a heartier addition to the dish. Miso aubergine also pairs well with a serving of steamed fluffy white rice, for a classic Asian accompaniment. Or you could serve with a simple side of green salad, for a lighter midweek meal.
A sprinkle of red chilli and fresh coriander leaves adds a final touch of heat and freshness to the plate. You can vary the garnish options, however, and use ingredients with more crunch. Sesame seeds are a natural pairing with the umami-rich flavours of aubergine, and crushed peanuts add a creamy note.
Or, if you want to use your miso-roasted aubergine in a recipe, make this delicious miso aubergine omelette from Aisha Ibrahim. This is also a creative way to use up any leftover miso aubergine after cooking.
Fruit variations to try
If you’d prefer a more experimental approach to the dish, there are some types of fruit that work well with miso and would substitute naturally into the recipe. Grilled slices of pineapple caramelise beautifully and create that desirable sweet and savoury mix of flavours with the miso paste. Or you could try using thick mango slices, which will also stand up to the heat, though this may work better as an interesting dessert, rather than a main course.
