Aubergine halves with Asian glaze

January 6, 2020
Aubergine halves with Asian glaze

Recipe by Claire Ferrandi and Dashania Murugas

Styling by Claire Ferrandi

Photograph by Dylan Swart

Aubergine halves with Asian glaze

Serves: 4
Total Time: 1 hr


  • 400 – 500g/2 medium aubergines, sliced in half lengthways
  • 2 tbsp miso paste
  • 2 tbsp honey
  • 60ml (¼ cup) rice vinegar
  • ½ tsp sesame oil
  • 3 spring onions, thinly
  • julienned and soaked in ice water (to curl)
  • 1 red chilli, seeded and finely chopped, to garnish (optional)
  • sesame seeds, to sprinkle
  • lime halves, to serve



Preheat the oven to 180˚C. Place the aubergine halves in a roasting tray and roast in the preheated oven until tender, about 30 minutes.


While the aubergines are roasting, combine the miso paste, honey, rice vinegar and sesame oil in a medium bowl. Mix until a smooth glaze forms. Once the aubergine halves have reached their cooking time, remove from oven and brush each half with a generous coating of the glaze. Return to oven and continue to roast until golden, about 5 minutes. Brush the halves with a second coating of glaze and roast for another 5 minutes. In the meantime, drain the spring-onion curls.


To serve, brush the aubergine halves with a final coating of glaze. Top with the drained spring onions, chopped red chilli, if using, and sesame seeds. Enjoy with the lime halves and any leftover glaze alongside.

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