If you’re an aubergine lover or someone looking to try this wonderful vegetable in a whole new way, this Sesame Miso Aubergine recipe is a must-try. Simple to make, yet bursting with restaurant-level flavours, it’s become my favourite aubergine recipe to date.
Aubergine can sometimes get a bad rap, but this recipe is a game-changer! If you’re looking to fall in love with aubergine all over again, this Sesame Miso Aubergine is exactly what you need. It’s simple, healthy, and packs restaurant-level flavours that’ll leave you craving more.
The key to this dish is the sweet and savoury miso paste made from white miso, honey, soy sauce, and a splash of rice vinegar. This paste coats the aubergine perfectly, infusing it with rich umami flavours. The addition of sesame seeds creates a crispy, nutty crust that elevates the texture and taste, taking this humble vegetable to the next level.
Baked to perfection, this dish comes out with tender aubergine inside and a beautiful sesame-topped golden exterior. To finish, a quick tahini dipping sauce adds a creamy, tangy note that complements the miso-coated aubergine beautifully. It’s a perfect balance of simplicity and sophistication – and trust me, once you try it, you’ll fall in love with aubergine all over again.
Tips
- Don’t skip the sesame crust: Coating just one side is enough for crunch and flavour—plus it looks beautiful when golden and toasted.
- Use your hands for coating: It’s the easiest and most effective way to get the paste evenly over every slice. Messy but worth it!
- Give it space in the oven: Don’t overcrowd the tray. Lay the slices in a single layer so they roast evenly and caramelise properly.
- Adjust the sauce to your taste: Add more lemon for extra zing or a bit more tahini for a richer dip. Make it yours!
- Serve it warm: These are best straight out of the oven while still warm and slightly crisp on the outside.
Lemon Tahini Sauce
Don’t skip the lemon tahini sauce—this is what brings the whole dish together. It’s creamy, sharp and balances the savoury richness of the miso aubergine perfectly. You only need a handful of ingredients, and it takes a minute to mix, but it makes a big difference. It turns this into a dish you’ll want to come back to again and again.
1 tbsp tahini
Juice of half a lemon
Pinch of salt
1/4 tsp garlic
1–2 tbsp water (adjust for consistency)
Whisk everything together until smooth. Drizzle over the warm aubergine just before serving. It’s simple food, made flavourful. Healthy, wholesome, and restaurant-level delicious.
Swaps
White miso: Yellow miso (slightly stronger flavour but still works well)
Honey: Maple syrup or agave (for a vegan option)
White rice vinegar: Apple cider vinegar or lemon juice
Tahini: Natural peanut butter or almond butter (different taste but still creamy and delicious)
Soy sauce: Tamari or coconut aminos (for gluten-free)
Storage
Fridge: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to get the edges crispy again.
Freezer: This dish isn’t ideal for freezing as aubergine can turn a little soggy once thawed.
More Vegetable Appetisers
Sesame Miso Aubergine
Ingredients
- 2 aubergine
For the paste
- 2 tbsp white miso it’s easy to find in the supermarket these days, usually in the Asian section👌🏼
- 1 tbsp white rice vinager
- 1 tbsp honey
- 1 tsp soy sauce
For the sauce
- 1 tbsp tahini
- 1/2 lemon
- salt
- 1/4 tsp garlic
- 1-2 tbsp water
Instructions
- In a small bowl add all the paste ingredients and mix.
- Slice the aubergine, add to a large bowl and then add the paste. Coat the slices aubergine completely, you can use a spoon but with your hands you’ll get a better coverage. It’s a bit messy, but fun.
- Add baking paper to a baking tray the pour sesame seeds on top and coat one side of the sliced aubergine, just the one side is fine.
- Bake for 10-12 mins at 180C with the sesame side facing up.
- Flip and bake further 10 mins.