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Beginner/35 min/Serves 2

Charred Miso Aubergine with Black Sesame

Halved aubergines lacquered in white miso glaze, broiled until caramelised, finished with toasted sesame and scallion oil.

By Vegan Cook — published 19 July 2026

Time35 min
Servings2
SkillBeginner
AllergensSoy

Ingredients

Serves 2.

  • 2small aubergines, halved lengthwise
  • 3 tbspwhite miso paste
  • 1 tbspmaple syrup
  • 1 tbsprice vinegar
  • 1 tsptoasted sesame oil
  • 2 tbspblack sesame seeds, toasted
  • 2scallions, thinly sliced

Cookware

  • Sheet pan
  • Small bowl
  • Pastry brush
  • Broiler / grill

Method

Read each step end-to-end before starting.

  1. 01

    Score the flesh

    Score aubergine cut faces in a tight crosshatch. Brush with neutral oil and broil cut-side up for 10 minutes until soft.

  2. 02

    Whisk the glaze

    Combine miso, maple syrup, rice vinegar and sesame oil into a thick lacquer.

  3. 03

    Glaze and finish

    Brush glaze generously over the cut faces. Broil for a further 4–6 minutes until deeply caramelised. Top with sesame and scallions.

Allergen profile

Every recipe here is fully plant-based. Cross-contamination risk depends on your kitchen — check all packaging.

Free from
SulphitePeanutGlutenTree Nuts
Contains
Soy

Swap note

White miso is fermented soy. Use chickpea miso for a soy-free alternative.