unspecified-2Miso is one of the cornerstones of Japanese cooking. There’s something very comforting about it. It’s like a big hug. Oh, and it’s really tasty. And best friends with eggplant.


  • 3unit - Large Eggplants (cut in quarters)
  • 2tbsp - Tamari
  • 2tsp - Mirin Rice Vinegar (normal vinegar is okay)
  • 3tbsp - Sesame Oil
  • 0.25cup - Miso
  • 0.35cup - Sesame Seeds, for sprinkling


  1. Preheat oven to 180 degrees/ 350 F/ Gas mark 5.
  2. Line oven tray with baking paper.
  3. Mix the miso, vinegar, tamari and sesame oil together in a bowl. Making a thick paste.
  4. Lightly score the eggplant in a criss-cross pattern and brush with a thin layer of the paste.
  5. Roast for ten minutes, until soft then remove and glaze again with the remaining mixture.
  6. Sprinkle with the sesame seeds and return to the oven for a further ten minutes.