These Sticky Aubergines are packed with flavor. They’re sweet, savory and rich with umami. It’s a great way to enjoy aubergines and it's easy to make. Try this recipe for your next weeknight meal, served with a side of rice and topped with sesame seeds and spring onions. It’s comforting and comes together with just a handful of ingredients!
You probably know by now that I have a slight obsession with aubergine. I feel they’re so versatile and so rich in flavor that many countries have their unique aubergine recipes! From Tortang Talong in the Philippines to Maghmour in Lebanese cuisine, there is endless inspiration when it comes to this delicious veggie.
These Sticky Aubergines are a twist on the Japanese dish Nasu Dengaku, where aubergine halves are roasted or grilled and coated in a sweet and salty miso sauce. It’s one of my favorite ways to use aubergines. This recipe keeps things simple and accessible, using easy-to-find ingredients and an oven-friendly method! I usually make this meal when I’m looking for quick dinners throughout the week.
WHY YOU'LL LOVE THESE STICKY AUBERGINES
- Very flavorful: Miso is one of those superstar ingredients that provides tons of flavor in any dish. The Miso sauce provides a great balance of sweet, salty and umami in this recipe, making it packed with flavor!
- Easy to make: With just a few simple ingredients and minimal steps, this dish is simple to make but feels impressive.
- Quick weeknight dinner: This dish is ready in 30-35 minutes, ideal for busy evenings when you’re craving something satisfying and delicious.
INGREDIENTS YOU'LL NEED
Here’s what you’ll need in this recipe:
- Aubergines (Eggplants): I use Chinese eggplants in this recipe because they’re more readily available in my area. They have tender skin and a slightly sweet taste. You can also use a large eggplant like Italian or globe eggplants if you prefer. Look for ones that are firm to the touch, with smooth and shiny skin.
- White Miso: This is the key ingredient of the glaze! It adds a rich umami to this dish. I use white miso paste because it is milder.
- Ginger: Freshly grated ginger pairs well with the miso. You can also use ginger powder but keep in mind it doesn’t have the same sharpness and flavor as fresh ginger.
- Cornflour: This helps thicken the miso glaze to make a sticky sauce for the aubergine.
- Soy sauce: For the salty flavor note, I usually add regular soy sauce, you can also use light soy sauce or a low-sodium version. Or switch it for coconut aminos.
- Garlic: Freshly minced garlic works best. Using garlic powder won’t give the same punchy and savory flavor.
- Honey: A touch of sweetness will help balance the salty and umami. It will also help create the sticky finish on the eggplants. Runny honey will give the best results, but you can substitute it for maple syrup, brown sugar or agave syrup if you prefer.
- Sesame oil: For the nutty flavor profile in this dish, and enhance the overall dish.
- Mirin: To add a bit of tang and acidity to the sauce. Try rice wine vinegar if you can’t find mirin.
- For toppings: You can optionally top with sesame seeds and green onions!
Now that you have your ingredients ready, let’s get cooking!
HOW TO MAKE THIS RECIPE
Here’s a step-by-step guide to walk you through the recipe, for the full recipe card, please scroll to the bottom of this post.
STEP 1: Preheat the oven to 190 C / 370 F and prepare a large baking tray lined with parchment paper.
Step 2: Wash and dry the aubergines.
If you’re using thinner varieties like Chinese or Japanese Aubergines, halve them lengthways first and then cut each half in half to create quarters. This helps them cook more evenly.
If you’re using large aubergines, simply halve them lengthways and place flesh side up on the lined baking tray.
With a sharp knife, score the flesh of the aubergines in a criss-cross pattern going about halfway in. Careful not to cut through the skin.
Step 3: Brush the flesh with a little olive oil or vegetable oil to prevent burning. Place the tray in the oven and bake for 10 minutes.
Step 4: While baking, use a fork or small whisk to mix together the miso, ginger, cornflour, soy sauce, garlic, honey, sesame oil and mirin in a small bowl. If the sauce feels too thick, add a spoonful of hot water to thin it a little.
Step 5: Remove the aubergines from the oven and generously brush all of the miso sauce evenly onto the flesh of each aubergine.
Step 6: Bake for another 20-25 minutes until the sauce becomes golden brown and sticky. The flesh should be soft.
Step 7: Top the aubergines with some sesame seeds, freshly chopped green onions if you like!
Serve with some white rice and steamed vegetables for a delicious meal.
TOP TIP
Be sure to dry your aubergines well before adding them in the oven. This will help them roast better. When there is too much moisture, the aubergines will get mushy and you won’t get the lovely golden brown color on top.
EXTRA TIPS AND VARIATIONS
If you’re using larger aubergines. You may need to do the first roast for a little longer, about 15 minutes should work. Then brush the miso sauce on the flesh and roast cut-side up for another 20-25 minutes.
If you don’t have an oven. If you don’t have access to an oven, simply use an air fryer or a skillet. If you use a skillet, you can slice the aubergines into thick slices and fry each side for a couple of minutes. Then brush the miso sauce on each side of aubergine pieces and fry again until the sauce becomes sticky and brown.
Make sure it doesn’t burn. Keep an eye on the aubergines in the oven so the miso sauce doesn’t burn. If you see it getting too dark, take it out before the 25 minutes.
Try another miso. There are several types of miso pastes. Try swapping out the white for red miso or brown miso for a bolder flavor.
Top with additional ingredients. If you want to make this dish even more exciting, try adding some chilli flakes, black pepper or even fresh red chilli. Make it your own! I love adding fresh herbs like cilantro on top for a refreshing touch.
HOW TO SERVE
This Sticky Aubergine is versatile and can be served in several ways, here are some of my favorites:
- As a main meal with white or brown rice on the side. For added nutrition you can add some more steamed vegetables on the side, like steamed broccoli, carrots or pak choi. I particularly like Jasmine rice with this recipe!
- As a side dish, topped with lemon juice, white sesame seeds, green onions and a bit of chilli oil.
FAQs
To make this dish vegan, simply swap out the honey for maple syrup or any vegan sweetener of your choice!
Yes! This sauce can work with many vegetables. Courgette, red cabbage, carrots and cauliflower all work great. You can even try it on tofu!
Miso paste is a Japanese paste made primarily from fermented soybeans. It’s used in many sauces, soups or marinades due to it’s rich umami flavor.
STORAGE
The leftover aubergines can be stored in an airtight container for up to 4 days! Simply reheat in the microwave for 1-2 minutes on high heat or in the oven at 190 C / 370 F for 5-10 minutes.
I would not recommend freezing these aubergines as they will become mushy after defrosting.
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The Easiest Sticky Aubergines with a Soy Miso Glaze
Ingredients
- 700 g aubergine
- 1 tablespoon oil to brush aubergines
For the Miso Sauce
- 2 tablespoon white miso paste
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon mirin
- 2 teaspoon sesame oil
- 1 teaspoon grated ginger optional
- ½ teaspoon cornflour
- 1 clove garlic minced
- 1 tablespoon hot water to thin optional
To Serve
- green onion finely chopped
- sesame seeds white or black
- fresh cilantro finely chopped
- steamed rice
Instructions
- Preheat the oven to 190 C / 370 F and prepare a large baking tray lined with parchment paper.
- Wash and dry the aubergines.
- If you’re using thinner varieties like Chinese or Japanese Aubergines, halve them lengthways first and then cut each half in half to create quarters. This helps them cook more evenly.If you’re using large aubergines, simply halve them lengthways and place flesh side up on the lined baking tray.
- With a sharp knife, score the flesh of the aubergines in a criss-cross pattern going about halfway in. Careful not to cut through the skin.
- Brush the flesh with a little olive oil or vegetable oil to prevent burning. Place the tray in the oven and bake for 10 minutes.
- While baking, use a fork or small whisk to mix together the miso, ginger, cornflour, soy sauce, garlic, honey, sesame oil and mirin in a small bowl. If the sauce feels too thick, add a spoonful of hot water to thin it a little.
- Remove the aubergines from the oven and generously brush all of the miso sauce evenly onto the flesh of each aubergine.
- Bake for another 20-25 minutes until the sauce becomes golden brown and sticky. The flesh should be soft.
- Top the aubergines with some sesame seeds, freshly chopped green onions and some cilantro if you like!
- Serve with some white rice and steamed vegetables for a delicious meal.
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Jonathan says
This looks delicious, can't wait to try!
Vedanti Shah says
Thanks! Let me know how you like it 🙂
Anna says
Cant wait to try !
Vedanti Shah says
Yesss, let me know how it is!
Forever_veggie says
Hmmmm I love aubergines too. Such a versatile veggie. Looking forward to trying the Umami version. Thanks for sharing. Looks delicious.
Vedanti Shah says
Thanks Forever_veggie! Glad you love aubergines as much as me! haha