Hi friends!
Today I’m sharing one of my all-time favorite veggie dishes Sesame Miso Aubergine (that’s eggplant if you’re in the USA!). It’s sticky, savory, a little sweet, and super easy to make. Honestly, this recipe made me fall in love with aubergines all over again. It tastes like something you’d get in a fancy restaurant, but you can make it right in your kitchen with just a few easy ingredients!
Whether you serve it as a starter, a side dish, or even the main part of your meal it’s always a showstopper. And let me tell you the dipping sauce is next-level good! Don’t skip it! 😍
👩🍳 Method
Make the paste:
To begin, I like to prepare the miso paste that gives this dish its rich, umami flavor. In a small bowl, I combine 2 tablespoons of white miso with 1 tablespoon each of sesame oil, white rice vinegar, and honey. I also add 1 teaspoon of soy sauce. Using a spoon or small whisk, I mix everything until it forms a smooth, creamy paste. It should be thick but spreadable and smell absolutely amazing sweet, nutty, and savory all at once.
Prep the aubergine:
Next, I grab my aubergines (also called eggplants) and slice them into even pieces. You can cut them into thick rounds or lengthwise halves, depending on how you want them to look when served. I prefer medium-thick slices so they hold their shape but still get tender in the oven. Once sliced, I place them in a large mixing bowl so I have plenty of space to work in the paste.
Coat the slices:
Now it’s time to coat! I pour the miso paste over the aubergine slices in the bowl. Using clean hands is the best way to do this you’ll get much better coverage than with a spoon. I gently rub the paste onto each slice, making sure every piece is evenly coated on both sides. Yes, it gets a bit messy, but that’s part of the fun and the flavor payoff is so worth it!
Add sesame seeds:
Once the aubergine slices are coated, I prepare a baking tray with a sheet of baking paper. I sprinkle a generous amount of sesame seeds directly onto the paper. Then, I press one side of each aubergine slice into the seeds so they stick. This creates a golden, nutty crust on one side when baked. It’s a simple step, but it makes a big difference in both taste and presentation.
Bake time!
With the sesame side facing up, I arrange the aubergine slices evenly on the tray and bake them in a preheated oven at 180°C (350°F) for about 10–12 minutes. Once the first side is cooked and starting to brown, I carefully flip each piece using tongs or a spatula. Then, I return them to the oven for another 10 minutes until they’re soft on the inside and lightly crisp on the outside. Every oven is a little different, so I recommend checking on them toward the end to make sure they don’t overcook.
Make the dipping sauce:
While the aubergine is baking, I quickly mix up the dipping sauce. In a small bowl, I stir together 1 tablespoon of tahini, the juice of half a lemon, 1/4 teaspoon of garlic (freshly grated or powdered), and a pinch of salt. Then, I add 1 to 2 tablespoons of water just enough to get the texture I like. Sometimes I want it thick and creamy for dipping, and other times I like it runnier for drizzling over the top. You can adjust it to your taste!
Serve and enjoy!
Once the aubergines are golden and tender, I take them out of the oven and let them cool just slightly. Then I serve them up warm with the dipping sauce either on the side or drizzled right over the top. The combination of crispy sesame, soft aubergine, and the tangy, nutty sauce is pure heaven. Whether you’re making these as a snack, starter, or side dish they’re guaranteed to impress!
🛠️ Necessary Tools
- Large mixing bowl
- Small bowl for mixing paste
- Baking tray
- Baking paper
- Spoon or clean hands
- Oven
🍆 Sesame Miso Aubergine; Crispy, Savory, and Totally Delicious!
Cuisine: JapaneseDifficulty: Easy2-3
servings15
minutes22
minutes37
minutesIngredients
For the aubergine:
2 aubergines (eggplants)
For the miso paste:
2 tbsp white miso (found in most grocery stores, usually in the Asian section)
1 tbsp sesame oil
1 tbsp white rice vinegar
1 tbsp honey
1 tsp soy sauce
For the dipping sauce:
1 tbsp tahini
Juice of 1/2 a lemon
1/4 tsp garlic (grated or powdered)
Pinch of salt
1–2 tbsp water (to thin the sauce)
For the topping:
Sesame seeds (to sprinkle on top)
Directions
- Make the paste: In a small bowl, mix together the white miso, sesame oil, rice vinegar, honey, and soy sauce. Stir until it turns into a smooth, thick paste.
- Prep the aubergine: Slice the aubergines into long pieces (you can do thick rounds or halves whatever you like). Add the slices to a big bowl and pour in the miso paste.
- Coat the slices: Use your hands to coat each piece fully in the paste. It might get a little messy, but it’s fun and helps the flavor stick!
- Add sesame seeds: Place baking paper on a tray, sprinkle sesame seeds over it, and press one side of each slice onto the seeds.
- Bake time! Place the aubergine slices sesame-side up and bake at 180°C (350°F) for 10–12 minutes. Flip them over and bake another 10 minutes until they’re golden and soft inside.
- Make the dipping sauce: Mix tahini, lemon juice, garlic, salt, and water in a small bowl until smooth. Adjust the water to get the texture you like creamy or runny.
- Serve and enjoy! Drizzle the sauce or serve it on the side. These are best eaten warm!
Notes
- Don’t skip the paste step. It’s the heart of the flavor!
- Use your hands for coating if possible it really helps get every piece evenly covered.
- Watch your oven time. Every oven is different, so keep an eye on those aubergines they can go from golden to burnt quickly.
- Don’t forget to flip! This helps cook both sides evenly.
🍽 Serving Suggestions
- Serve as a starter before a noodle or rice dish.
- Great as a veggie side with grilled tofu or chicken.
- Add to a salad for an extra flavor boost.
- Stuff into pita bread with greens and that yummy dipping sauce for a sandwich twist!
🤓 Fun Fact
Did you know aubergines are actually berries? Yup, even though we cook them like veggies, they’re part of the nightshade family just like tomatoes and potatoes!
📝 Conclusion
This Sesame Miso Aubergine recipe is simple, fun, and totally tasty. It’s one of those dishes that turns a regular vegetable into something amazing. The flavors are bold but easy to love and it’s a great way to add something special to your dinner without needing fancy skills.
Try it once, and I bet you’ll make it again and again! 🫶🏼
