Miso and Honey Roast Aubergines

Miso and Honey Roast Aubergines

These amazing vegetarian miso and honey roast aubergines were created for Kikkoman by the awesome Lisa Faulkner!

  • Serves2
  • Preparation Time25 mins
  • Additional Time30 minutes chilling time
  • Cooking Time1 hour

Nutrition per serving

  • Energy149 Kcals
  • Sugars13.5g
  • Fat6.8g
  • Saturated Fat1.1g
  • Salt7.4g


  • 2 medium aubergines
  • 4 tsp white miso paste
  • 2 tsp runny honey
  • 1 tbsp Kikkoman soy sauce
  • 1 tsp toasted sesame oil
  • Thumb-sized piece root ginger, peeled and grated
  • 1 clove garlic, peeled and crushed
  • 4 spring onions, shredded
  • 2 tsp sesame seeds


Preheat the oven to 180°C.

Slice the aubergines in half length-ways and score the flesh in a diamond pattern, taking care not to cut through the skin. Line a baking sheet with grease-proof paper and lay the aubergines on top, cut sides up.

Mix the miso, honey, soy sauce, sesame oil, ginger and garlic with 2-3 tablespoons of water to make a smooth paste. Brush over the aubergine flesh and roast for 20-25 minutes until golden brown and soft. Sprinkle with the spring onions and sesame seeds, then serve.