Hannah's Miso and Honey Roast Aubergines (with a nod of thanks to Kikkoman)

Hannah is a dear friend and is really part of our family now.  These intensely umami aubergines have a flavour which is moreish and hard to resist; she cooks them sometimes like this and sometimes cut into smaller pieces.   They are fairly robust making them particularly useful for occasions with less meat.  ​This quantity serves 2 as a main course or 4 as an accompaniment.


  • 2 aubergines

  • 4 tsps. sesame oil

  • 6 tsps. white miso paste

  • 3 tsps. runny honey

  • 1 tbsp. soy sauce (kikkoman is perfect)

  • 3 cm piece of root ginger

  • 2 cloves garlic

  • 2 spring onions or chives

  • sesame seeds

  • Oven 180c


  • Halve the aubergines length ways and cut through the flesh with the tip of a sharp knife to create a lattice pattern, being careful not to cut through the skin.

  • Place flesh side upwards on a roasting tray lined with baking parchment.  Brush with 2 teaspoons of the sesame oil.

  • Roast 25 minutes at 180c

  • Meanwhile put the miso, honey, remaining sesame oil and soy sauce in a bowl and grate in the ginger and garlic.  Mix together thoroughly.

  • When the aubergines have had their 25 minutes roasting remove them from the oven and spread the miso mixture over the top, covering all the flesh.

  • Return to the oven and bake a further 25 minutes until golden.

  • Finely slice the spring onions or chives, sprinkle over the top with the sesame seeds and serve.

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