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Miso Baked Aubergine with Sesame

Preparation Time
5 minutes

Cooking Time
Around 45 minutes


Allergy Information
Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegan, Vegetarian


  • 1 garlic clove, minced
  • 3 tbsp. miso paste
  • ½ lime juiced
  • 2 tbsp. tamari
  • ½ tbsp. sesame oil
  • 2 tsp. white rice vinegar
  • 1 tbsp. water
  • 1 red chilli (1/2 for the sauce, ½ for serving)
  • 1 aubergine
  • 1 tbsp. Lucy Bee Coconut Oil
  • 2 spring onions, sliced
  • A pinch of sesame seeds, optional


  1. Preheat the oven to 180C, 350F, gas mark 4.
  2. In a bowl, mix together the garlic, miso, lime juice, tamari, sesame oil, rice vinegar, water and ½ a chilli and set aside.
  3. Slice the aubergine in half and score the flesh, making a grid.
  4. On a baking tray or frying pan add the aubergine, placing it flesh-side up and coat in Lucy Bee Coconut Oil.
  5. Place in the oven and bake for a total of at least 45 minutes, adding the miso sauce in stages, as follows: after 20 minutes, coat the aubergine in half the miso sauce, then place back in the oven for 5 minutes before coating in a little more of the miso sauce and bake for 15 minutes. Take out of the oven and add a final coat of miso sauce, along with a sprinkle of sesame seeds and half the spring onion and place back in the oven for a final 5 minutes.
  6. Top with the remaining spring onion, sesame seeds, and the other half of the red chilli. If you have any extra sauce, this is delicious on veg, rice or protein.

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