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
Ingredients
Serves 2.
- 2small aubergines (eggplant), halved lengthways
- 3 tbspwhite miso paste (a savoury fermented soybean paste, from most supermarkets or Asian shops)
- 1 tbspmaple syrup
- 1 tbsprice vinegar
- 1 tsptoasted sesame oil
- 2 tbspblack sesame seeds, toasted
- 2spring onions (scallions), thinly sliced
Cookware
- Sheet pan
- Small bowl
- Pastry brush
- Broiler / grill
Method
Read each step end-to-end before starting.
- 01
Score the flesh
Score the cut faces of the aubergine in a tight criss-cross pattern, cutting about halfway down but not through the skin. This helps the heat and glaze get inside. Brush with neutral oil and cook cut-side up under a hot grill (the overhead heat setting; broiler in the US) for 10 minutes until soft.
- 02
Make the glaze
Whisk the miso, maple syrup, rice vinegar and sesame oil together into a thick, glossy glaze.
- 03
Glaze and finish
Brush the glaze generously over the cut faces. Return to the grill for a further 4-6 minutes until deeply caramelised and bubbling. Watch closely, as the sugar can catch quickly. Top with the toasted sesame seeds and spring onions.
Allergen profile
Every recipe here is fully plant-based. Cross-contamination risk depends on your kitchen, so check all packaging.
Swap note
White miso is fermented soy. Use chickpea miso for a soy-free alternative.