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Sticky Sesame Plant-based Miso Aubergine Recipe

Sticky Sesame Plant-based Miso Aubergine Recipe

Miso and aubergine might be up there with the best savoury combinations - rustle this up and I can guarantee you’ll love the nutty sweetness this dish brings!

Like tofu, aubergine absorbs flavour super well so if you create a delicious marinade using a combination of miso, oil, sugar and spices you’ll end up with a flavoursome dinner!

The Blue Dragon soy sauce and Miso Tasty white miso paste from worked perfectly for this dish! Have a browse for your vegan cooking essentials 🌱

I served my miso aubergine with some long grain rice, roasted butternut squash and fried tender-stem broccoli - but feel free to get creative with your pairings 👏🏼

Recipe (Serves 4)


  • 2 Aubergines - cut into approx 2cm cubes
  • 2tbsp olive oil
  • 3tbsp white miso
  • 2tbsp soy sauce
  • 1tbsp brown sugar
  • 1tbsp sake or white wine
  • Tsp garlic salt
  • Tsp dried coriander
  • Tsp black pepper
  • Vegan butter

To serve:

  • 2 spring onions
  • 1 butternut squash cut into cubes
  • Tender-stem broccoli chopped
  • Sesame seeds
  • Rice



  1. Prepare your vegetables - chopping the aubergine and butternut squash into 2cm cubes and broccoli into short strips.
  2. Toss butternut squash in some olive oil, sprinkle with black pepper and place in oven to roast at 200°c (fan oven) for 40 minutes while you make the miso aubergine.
  3. Mix together the miso paste, spices, oil, wine, soy sauce and sugar in a small bowl and set aside.
  4. Heat a spoonful of olive oil in a large frying-pan or wok and add the aubergine. Fry for 10 minutes until golden / lightly brown. In a separate frying-pan put the broccoli with some oil, garlic and pepper and let this soften while aubergine cooks.
  5. Remove the aubergine from the heat and stir the miso marinade through, mixing well (save some miso dressing to top) Return to a low heat for approx 10-15 mins and stir with a knob of vegan butter - the aubergine should be soft when done.
  6. Serve the miso aubergine alongside the broccoli, butternut squash and rice. Drizzle over the extra miso sauce and top with spring onion and sesame seeds.


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