Miso Aubergines

7 Jan 2018

Aubergines are such a delicious vegetable (although correctly speaking they are a berry) and can be used in so many different ways, fried, stuffed, baked, in salads, pasta dishes, in curries, the list goes on and on.  In this recipe, which works as well as a canapé or a side dish, the aubergine is baked with a yummy miso marinade.  Its quick and easy and great for a healthy vegetanuary. 


 Ingredients - makes approx 16 (depends on length of aubergine)


1 medium size Aubergine 

1tbs brown Miso

1tbs Honey

Juice of 1/2 Lemon

1/2 tsp Mirin

1 tbs Sesame oil

1 tbs Soy sauce

Olive oil 



For the topping:

Sesame seeds

Spring onions




Oven at 190°


Cut the aubergines in half lengthwise and then cut each section into 1.5 cm slices (forming half moon shapes).


Lightly salt the aubergine, drizzle with olive oil and bake in a baking tin for 15 minutes until beginning to feel soft.

Mix the marinade ingredients together in a bowl and gently tip in the warm aubergines; completely cover them in the marinade.


Cook in baking tin for a further 10 minutes until completely soft.  


Thread onto bamboo skewers to form a sail shape, sprinkle with sesame seeds and finely sliced salad onions and serve.


Or:  cool on skewers minus sesame seeds and salad onions and refrigerate until required. 


Reheat for 5 minutes at 190º. Sprinkle with sesame seeds and finely sliced salad onions and serve.





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