Miso-Glazed Aubergine

Miso-Glazed Aubergine

4.00rating out of 5

(344 reviews from our customers)

Prep Time

40 min



Use within

6-7 days

Japanese flavours are often deep, salty, sweet and hot but always balanced. This dish elevates aubergine to the next level. Once scored, its spongy surface absorbs the miso marinade and turns it into a glaze when baked.

Prep Time

40 min



Use within

6-7 days

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In Your Box
Ingredients for 2 people (double for 4)
400g Potatoes
1 Aubergine
1 Red chilli
1 Red pepper
1 honey pot (28g)
1 soy sauce sachet (8ml) †
10g toasted sesame seeds †
2 Spring onions
20g Fresh coriander
2 tbsp Rice vinegar
2 tbsp toasted sesame oil †
2 tbsp Miso paste †
Strong Horseradish Cream
20g strong horseradish cream †
You Will Need
Butter, milk, pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • Potatoes
  • Aubergine
  • Red chilli
  • Red pepper
  • Honey pot
  • Soy sauce<strong>†</strong>
  • Toasted sesame seeds<strong>†</strong>
  • Spring onions
  • Coriander
  • White rice vinegar
  • Sesame seed oil<strong>†</strong>
  • White miso paste<strong>†</strong>
  • Strong Horseradish Cream<strong>†</strong>
Typical Values per 100g per serving
Energy 393 kJ
93 kcal
1945 kJ
462 kcal
of which saturates
4.5 g
0.7 g
22.2 g
3.4 g
of which sugars
11.8 g
4.2 g
58.7 g
20.8 g
Fibre 0.4 g 1.8 g
Protein 2 g 10.2 g
Salt 0.29 g 1.42 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
Red chilli
Red pepper
Honey pot
Soy sauce
Water, soya beans, roasted wheat, wheat, salt, alchohol (ethanol)
Toasted sesame seeds
Spring onions
White rice vinegar
Rice, salt, water
Sesame seed oil
White miso paste
Water, soybean, rice, salt, ethyl alcohol
Strong Horseradish Cream
Horseradish root 49%, sunflower oil, cream (milk), spirit vinegar, mustard flour, raw cane sugar, sea salt, preservative E223 (suplphites)
  • Allergens highlighted by † (wheat-gluten, soya, Sesame seeds, sesame, soybeans, milk, mustard, sulphites)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Miso Glazed Aubergine

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Boil the kettle (used in steps 2 and 4)

Cut the aubergine(s) in half lengthways

Score the flesh quite deeply (in a diamond pattern) taking care not to cut through the skin

2 Miso Glazed Aubergine

Cut the chilli(es) in half lengthways, scrape out the seeds with a teaspoon and chop finely

Combine the chilli(es), miso paste, soy sauce and honey in a small bowl

Fill the empty honey pot(s) with boiling water, screw the lid back on and shake

Add the honey liquid to the paste and mix thoroughly for the miso dressing

3 Miso Glazed Aubergine

Spread half the miso dressing over the aubergines, cut side up (reserve the rest for step 8)

Put them in the oven for 25-30 min or until softened

4 Miso Glazed Aubergine

Peel the potatoes and cut them all into roughly equal size (approx.4cm) chunks

Add the potatoes and salt (optional) to a pot of boiled water and bring to the boil

Boil for 15 min or until you can pierce them easily with a fork

5 Miso Glazed Aubergine

Meanwhile, cut the pepper(s) in half and remove the stem, pith, and seeds

Slice the pepper(s) into strips, approx. 1 cm thick

Heat a wide-based pan with 1/2 tbsp (1 tbsp) of vegetable oil

When hot, add the pepper and cook on a medium heat for 10 min until softened and slightly charred

6 Miso Glazed Aubergine

Once the potatoes are cooked, drain and mash them with a potato masher (or fork)

Add a large knob of butter, a splash of milk and the horseradish sauce

Mix well and season to taste 

Add a lid to keep warm until ready to serve

7 Miso Glazed Aubergine

Chop the coriander roughly 

Slice the spring onions finely, discarding the root ends

Remove the peppers from the heat and stir in the chopped coriander and spring onions

Add the rice vinegar and sesame oil to the pan and toss to combine

8 Miso Glazed Aubergine

Serve the aubergine steaks over the mash, with the pepper salad to the side and the remaining miso dressing drizzled over

Sprinkle the sesame seeds over the dish


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