Sticky Miso Aubergine - Myriad Recipes (2024)

This Sticky Miso Aubergine is one of my favourite ways to prepare eggplant. It's silky, salty, sweet, and simple to make, it's absolutely delicious. I hope you enjoy it!

You guys absolutely loved my Sticky Ginger Aubergine I made a few weeks ago, so I had to make another sticky aubergine dish and this sticky miso glazed aubergine is absolutely perfect. It comes together in less than 20 minutes and is so delicious.

If you're looking for more aubergine recipes, then you've got to check out my Maple Tahini Aubergine recipe that comes together in no time and is such a crowd-pleaser!

WHY YOU'LL LOVE THIS RECIPE

QUICK - This recipe takes less than 20 minutes to make so it's perfect for a weeknight dinner when you're short on time!

PREPABLE - Not only is this dish great once you've just made it, but it actually gets better with time. The longer you store this dish (up to a 4 days), the more the miso and soy sauce soak into the aubergine and make it extra flavourful! So, it's perfect to prep in advance and eat for lunch or dinner.

MINIMAL INGREDIENTS - This miso glazed aubergine recipe only requires a handful of ingredients which makes it super simple to make.

If you love aubergine, then you might also enjoy my Aubergine Tikka Masala, Chinese-Inspired Steamed Aubergines, or my Aubergine Moilee.

INGREDIENTS FOR STICKY MISO AUBERGINE

AUBERGINE - Also known as eggplant, it's one of my favourite ingredients to use in cooking. It's so versatile and soaks up all the flavour that it's surrounded by. I've just sliced the aubergine into discs that are around 1 cm thick. You could cut them into wedges too if you like, but the discs work well because they crisp up way quicker!

CORNFLOUR - Corn starch or maize flour to get the aubergine all crispy when fried in the oil!

VEGETABLE OIL - You can use as little or as much as you want for frying the aubergine.

GARLIC - if you're a garlic fan, then you can use as much as you like for this recipe. I've used a couple of garlic cloves and minced them up.

SPRING ONION - This is for colour and flavour. You can use the white and green part of the spring onion/scallion.

SOY SAUCE - Always use light soy sauce when you're making sauces. Dark soy sauce is higher in sodium and darker in colour. You can use gluten-free soy sauce to keep this gluten free too.

MISO PASTE - Miso is a traditional Japanese seasoning. It is a thick paste produced by fermenting soybeans with salt and kōji and sometimes rice, barley, seaweed, or other ingredients. I've used white miso paste, but you can use red miso paste which has a stronger flavour.

SESAME OIL - This adds a wonderful nuttiness to the dish, it's optional but I'd highly recommend it.

RICE WINE VINEGAR - I love adding this ingredient to the dish, because it brings a lovely balance to the dish.

SUGAR - You can also add honey if you don't want to add sugar. It balances out the flavour and sweetens the sauce.

INGREDIENT SUBSTITUTIONS

AUBERGINE - A great alternative to aubergine is courgette/zucchini. You can prepare it in the same was as aubergine by slicing it into discs, and then coating it in cornflour and frying it up.

CORNFLOUR - you could use plain flour or potato starch if you don't have cornflour.

VEGETABLE OIL - Any kind of vegetable oil works for this recipe. But you want to use an oil that has a high smoke point, so something like canola oil or sunflower oil, not olive oil.

GARLIC - I've used fresh garlic for this recipe, but feel free to use garlic granules too.

SPRING ONION - you could use red onion for this recipe or chives if you don't have scallions.

SOY SAUCE - I always use light soy sauce for these kind of recipes, but if you don't have soy sauce, then you could use oyster sauce, teriyaki sauce, or sweet chilli sauce.

MISO PASTE - If you don't have miso paste, you could use sesame paste and sugar. It won't give you the same flavour, but it will create a dish that is just as good!

SESAME OIL - any kind of nut oil as a substitute would work really well for this dish.

RICE WINE VINEGAR - you could use a splash of red wine vinegar or balsamic vinegar just to get those levels of acidity up. Or you could use a squeeze of lemon or lime, if you only have them available!

SUGAR -If you'd rather not use sugar, you could use honey or agave syrup. A little squeeze would do.

RECIPE VARIATIONS FOR STICKY MISO AUBERGINE

MEAT - If you're craving a meaty version of this dish, consider adding thinly sliced marinated beef, chicken, or even prawns to the pan along with the aubergine. The savoury protein will absorb the delectable miso sauce, creating a delightful fusion of flavours.

NOT-SO-SALTY OPTION - For those who prefer a less saltier experience, add some water to balance out the saltiness of the miso and soy sauce. You can also add some chilli oil to add a spicy element and further balance out he dish.

MORE VEGGIES - If you'd like to add more veg to this dish, feel free to coat several more vegetables in cornstarch and fry them accordingly. You could add in courgette, sugar snap peas, carrots, or broccoli.

GLUTEN FREE - to make this dish gluten-free, ensure you're using a gluten-free soy sauce and double check that the miso paste you're using is also gluten free.

Experiment with these variations to tailor this Miso Aubergine recipe to your preferences and dietary needs.

HOW TO MAKE STICKY MISO AUBERGINE: STEP BY STEP

STEP 1 - Prepare your aubergine

• Begin by slicing your aubergine into 1cm discs.
• Grab a bowl and add in your cornflour. Coat your aubergine discs in the cornflour and set aside.

STEP 2 - Fry your aubergine

• Place a frying pan on medium heat and add in a good glug of oil.
• Add in your aubergine and fry for 5 minutes on each side or until golden brown.
• Remove your aubergine and set aside on a plate.

STEP 3 - Make your miso soy sauce and stir in the eggplant

• Give your frying pan a little rinse and then prepare your sauce.
• Drizzle your pan with a bit of oil and place on medium heat.
• Add in your garlic, spring onions, soy sauce, miso, sesame oil, rice wine vinegar, and sugar. Stir until thickened (probably around 5 minutes).

• Once thickened, add in your aubergine and fry for a further 5 minutes, gently flipping and coating with the sauce.
• Once the aubergine has absorbed the sauce, remove from the heat and serve up with a bowl of rice or noodles.

LEFTOVERS & REHEATING TIPS

If you're lucky enough to have any Sticky Miso Aubergine leftovers, don't worry – they can be just as delightful the next day! Here are some tips for storing and reheating:

Storage: Place any remaining aubergine in an airtight container and store it in the refrigerator for up to 4 days. You'll find that even just a day old, the aubergine has soaked up so much more of the sauce and is way more flavourful.

Reheating: To reheat, you have a few options. One method is to gently reheat the aubergine in a pan over medium heat. You can also use the microwave, but be cautious not to overheat, as this can lead to a loss of texture.

Reviving Crispiness: If the aubergine has lost some of its crispiness, you can restore it by reheating it in a hot oven (around 180°C) for a short time. This will help bring back that satisfying crunch.

Creative Reuse: Don't limit yourself to just reheating – get creative with your leftovers! Use the aubergine slices as a filling for sandwiches or wraps, or chop them up to add to salads for an extra burst of flavour and texture. You can even use them as a topping for a rice or noodle bowl.

Remember that while reheating can be convenient, the textures may slightly change from the freshly cooked dish. However, the delicious flavours will still be there, making your leftovers a convenient and tasty meal option.

MISO AUBERGINE FAQS

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