Miso Glazed Aubergine

This will keep in a sealed, refrigerated container for up to 5 days. It can be prepared in advance to add to salads and packed lunches and can be eaten cold or reheated. Tahini is a rich source of healthy fats and calcium.


Miso glaze

  • 2 tbsp peanut butter and 2 tbsp water
  • 3 tbsp miso
  • 1 tbsp black sesame seeds


  • 3 large aubergines

Step by Step Instructions

Step 1

Preheat oven to 180C.

Step 2

Blend all glaze ingredients except for the sesame seeds in a high-speed blender or whisk by hand.

Step 3

Cut the aubergine into 2” thick strips width-ways.

Step 4

Using your hands, rub the glaze mixture into the aubergine. Spread on a lined baking tray and roast for 20-30 minutes or until soft. Sprinkle with sesame seeds to serve.