Miso and peanut butter glazed aubergine

Miso and peanut butter glazed aubergine

I’m on such a miso kick lately since discovering it. If nothing else has come out of 2020 so far, then at least I’ve found a new ingredient to add to everything! Its super savoury, umami flavour gives such a nice depth to dishes and I’m officially obsessed!

I originally bought aubergine to make baba ganoush, but this happened instead and I’m not complaining. It was so tasty served as a side to go along with a noodle dish and I’ll definitely be making it again soon!

Print Recipe
5 from 1 vote

Miso and peanut butter glazed aubergine

Prep Time5 mins
Cook Time25 mins
Course: Appetizer, Side Dish
Cuisine: Chinese, Japanese


  • 1 large aubergine (eggplant)
  • 1 heaped spoonful peanut butter
  • 2 spoonfuls maple syrup (or agave)
  • 1 spoonful miso paste
  • 1 spoonful soy sauce (or tamari)
  • 1 lime (juice of)


  • Preheat your oven to 200C
  • In a bowl mix the peanut butter, maple syrup, miso paste, soy sauce & lime juice together until smooth.Depending on the texture/thickness of your peanut butter, a few splashes of water may be required to get the right consistency.
  • Slice the aubergines in half length ways and score/cut diagonal (crisscross) lines in each half. I like to cut these quite deep so that the glaze can fill them up and seep right into the aubergine.
  • Place the aubergine halves onto a baking tray and evenly cover with the glaze (ensuring you get plenty into the cuts too) then pop into the oven for approximately 25 minutes – until they’re golden (or even slightly charred if you prefer).
  • Garnish with sesame seeds, chilli flakes & coriander (if you fancy).

Let me know if you try it!

Lots of Love