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Sticky aubergines served with rice topped with sesame seeds, green onions and cilantro.

The Easiest Sticky Aubergines with a Soy Miso Glaze

These Sticky Aubergines are packed with flavor. They’re sweet, savory and rich with umami. It’s a great way to enjoy aubergine and easy to make. Try this recipe for your next weeknight meal with a side of rice, topped with sesame seeds and spring onions. It’s comforting and comes together with just a handful of ingredients!
5 from 3 votes
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Cuisine Japanese
Servings 4 servings

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.