Miso aubergine with Asian salad

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Miso aubergine with Asian salad

Suitable for vegans
Category Main course
Serves 4
Preparation 15 mins
Cooking 30 mins

Rating: Rated 2 / 5 (1 ratings)

This is a lower-carb option with aubergine as the star ingredient, served with a colourful bowl of Asian-style salad and fibre-packed brown rice.


  • 4 medium aubergies, halved lengthways
  • 2 tbsp brown miso paste
  • 2 tbsp maple syrup
  • 250g cooked brown rice, to seve
  • 1 tsp maple syrup
  • 1 tbsp sesame oil
  • 1 tbsp light soy sauce
  • ½ red chilli, deseeded and thinly sliced
  • 2 large white or watermelon radishes (or turnips), cut into thin matchsticks
  • 3 spring onions, thinly sliced
  • 1½ tbsp rapeseed oil
  • 2.5cm fresh root ginger, cut into thin matchsticks
  • 2 tbsp natural roasted peanuts, finely chopped
  • For the dressing: 1cm fresh root ginger, finely grated
  • juice and zest from 1 large or 2 medium limes
  • 2 tbsp olive oil
  • 1/4 clove garlic, crushed
  • For the salad: 2 carots, sliced into ibbons using a vegetable peeler
  • 1/4 large cucumber, sliced, 150g sugar snap peas, thinly sliced
  • large handful each of mint and coriander leaves, chopped


Stage 1

Preheat the oven to 180C/fan 160C/ gas 4. Halve and score the flat side of the aubergines using a sharp knife to make a diamond pattern (don't cut too deep). Brush the flat sides with the oil and roast cut-side down for 25–30 minutes.

Stage 2

Meanwhile, mix the miso paste, ginger, maple syrup, peanuts and 2 tablespoons of cold water to make a rough paste. After the aubergine has been cooking for 10 minutes, turn over the halves and spread the miso mixture over the top. Bake for the remaining 15–20 minutes.

Stage 3

To make the salad dressing, mix the grated ginger, maple syrup, lime juice and a pinch of the zest, sesame oil, olive oil, soy sauce, garlic and chilli. Prepare the salad.

Stage 4

When ready to serve, toss the salad veggies and herbs in the dressing. Heat the rice and mix through the remaining lime zest, serving with the aubergines.


Miso aubergine with Asian salad


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Recipe author

Published by: Vegetarian Living
Recipe and styling: Katy McClelland

Nutritional info

Nutritional values are per serving.

  • Calories: 400g
  • Fat: 200g
  • Saturated fat: 3g
  • Protein: 10g
  • Carbohydrates: 38g
  • Sugars: 17g
  • Fibre: 12g
  • Salt: 1.27g

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