Enjoy these miso grilled aubergines, then check out more aubergine recipes such as our smoky miso aubergines.


  • 4 tbsp Japanese rice vinegar
  • 1 tbsp  caster sugar
  • a small piece (optional) kombu
  • ½ yuzu, zested or 1 tsp juice (or use lime zest)
  • 1 white radish (mooli), peeled and thinly sliced
  • 1 large  aubergine
  • for deep frying oil
  • 50ml (see below)  den miso
  • 50g walnuts, roughly chopped
  • a pinch sesame seeds
  • a pinch  sansho or Szechuan pepper
  • to serve  lemon wedges
  • 100g brown miso paste
  • 55g caster sugar
  • 40ml sake
  • 40ml  mirin


  • STEP 1

    To make the den miso, whisk the ingredients together until smooth.

  • STEP 2

    Heat the vinegar, sugar, kombu and yuzu until the sugar dissolves. Season with salt. Toss the mooli with the mix, allow to cool, and chill for an hour.

  • STEP 3

    Heat the oven to 220C/fan 200C/gas 7. Peel the aubergine, and cut into 3cm chunks. Heat the oil in a pan, no more than 2/3 full, to 180C or until a piece of bread browns in 20 seconds. Fry the aubergine until golden, about 3 minutes. Drain well on kitchen paper.

  • STEP 4

    Coat the fried aubergine generously in the den miso, put onto a lined baking tray and bake in the oven for 2-4 minutes until the den miso caramelises – keep your eye on it as the sugar will burn quite easily. Drain it again on kitchen paper before putting it on a serving plate. Scatter with chopped walnuts, sesame seeds, and a pinch of sansho pepper. Serve with the mooli and lemon.

Check out more delicious aubergine recipes...

Fish-fragrant aubergines

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating