Roasted miso eggplant


Miso & eggplant is a flavour combination that is unreal! I could say it’s my recent obsession having miso and eggplant together. In this dish the roasted eggplant & miso becomes caramelised and that just takes this simple recipe to pure deliciousness (Simplicity at its best!). You can add a little bit of honey if you like for extra sweetness, and keep it in the oven even longer if you like it more dark and roasted.


Serving: Side for 4 people

1/2 cup Sweet Shiro Miso (I use the brand Meru Miso – it comes in a jar and its a chunky miso)

2 large sized eggplants or 4 long thin eggplants – sliced in half longways

3 tbsp Tamari Sauce

1 tsp Honey

1 tbsp Sesame seeds

2 tbsp Macadamia Oil


  1. Preheat the oven to 180 degrees.
  2. Brush the eggplant with the oil and place on a roasting tray.
  3. In a bowl, mix together the miso, tamari sauce and honey.
  4. Use a spoon to spread the mixture over the eggplants. I find that no additional salt is needed as the miso and tamari have a very strong saltiness already.
  5. Roast in the oven for 30 minutes – longer if your eggplant is larger. You may need to cover the tray with foil if its starts to become too dark.
  6. Remove from the oven and sprinkle with sesame seeds. I also had some broadbean leaves so placed a few leaves around.






Mains Sides