Miso and eggplant is an amazing flavour combination! In this dish the roasted eggplant & miso become caramelised and that just takes this simple recipe to pure deliciousness (simplicity at its best!). You can add a little bit of honey if you like for extra sweetness, and keep it in the oven even longer if you like it more dark and roasted.


  • 1/2 cup Sweet Shiro Miso (I use the brand Meru Miso – it comes in a jar and its a chunky miso)

  • 2 large sized eggplants or 4 long thin eggplants – sliced in half longways

  • 3 tbsp Tamari Sauce

  • 1 tsp Honey

  • 1 tbsp Sesame seeds

  • 2 tbsp Macadamia Oil


  • 1.

    Preheat the oven to 180 degrees.

  • 2.

    Brush the eggplant with the oil and place on a roasting tray.

  • 3.

    In a bowl, mix together the miso, tamari sauce and honey.

  • 4.

    Use a spoon to spread the mixture over the eggplants. I find that no additional salt is needed as the miso and tamari have a very strong saltiness already.

  • 5.

    Roast in the oven for 30 minutes – longer if your eggplant is larger. You may need to cover the tray with foil if its starts to become too dark.

  • 6.

    Remove from the oven and sprinkle with sesame seeds. I also had some broadbean leaves so placed a few leaves around.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 236kj
  • Fat Total 10g
  • Saturated Fat 1g
  • Protein 9g
  • Carbohydrate 32g
  • Sugar 16g
  • Sodium 2042mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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