Butterflied Baby Miso Aubergines

by Zarina
Butterflied Baby Miso Aubergines

How cute are these small aubergines? I could actually eat the entire plate. They are soooo delish! You can’t go wrong with miso glaze slathered on top, and how easy they are just grilled and ready in 10-15 mins. Pre-prepare them if you like, then whack the tray in the oven minutes before you want them. If you can’t get a hold of baby aubergines, use large aubergine round slices, it’s the miso dressing that takes it to the next level!

Butterflied Baby Miso Aubergines

Butterflied Baby Miso Aubergines

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 700g small aubergines slit lengthways leaving the sides joined
  • or
  • 2 large aubergines sliced into half-inch rounds
  • 2 tbsp olive oil - I used @colive.oil
  • 2 tbsp white miso paste
  • 1/2 tbsp grated fresh ginger
  • 1/2 tbsp sesame oil
  • 1/2 tbsp honey
  • 1/2 tbsp water
  • 1 tsp rice vinegar
  • 1/2 tsp sriracha chilli sauce
  • Spring onions and red chillis sliced in fine rounds for garnish
  • Sesame seeds for garnish.


1. Pre-heat grill in the oven
2. Brush eggplant slices with olive oil and BBQ or oven grill until cooked through, cool
3. Whisk all sauces in a bowl
4. Brush miso paste on each aubergine slice liberally and grill until starting to brown a little
5. Arrange on a platter, garnish with sesame seeds, spring onions and chilli

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Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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