Miso eggplant

This miso paste is a Healthy Luxe staple - it is quick and easy to make and goes well with so many things (especially eggplant!)

We recommend serving miso eggpant with sesame seeds, sprouts and Power Superfoods¬†organic wakame flakes. Wakame seaweed is one of our favourite ways to add flavour and nutrients to our savoury dishes… It contains Vitamin A, B2, B9, C, D and E as well as magnesium, iron, calcium, potassium and iodine.

Miso eggplant

Serves 4-6 (as a side).


2 medium eggplants
tbsp olive oil
1/2 tsp Himalayan salt

Miso paste

1 tbsp toasted sesame oil
1 tbsp tamari
1 tsp brown rice miso paste
1 tsp raw honey
1 tsp hulled tahini
1 shallot, finely chopped
1/2 tbsp grated ginger
Sesame seeds, sprouts and wakame flakes, to serve


  1. Preheat oven to 180 degrees Celsius.
  2. Slice eggplant in half and using a knife, score in diagonal shapes.
  3. Brush eggplant surface with olive oil and sprinkle with salt. Place on a lined baking tray (flesh facing upwards) and bake for approximately 40 minutes or until the eggplant is soft.
  4. Meanwhile, combine all miso ingredients in a small bowl and mix well to create a thick paste.
  5. Once eggplant has cooked, spread the miso paste evenly to cover eggplant surface.
  6. Return to oven and cook for a further 10 minutes.
  7. Turn heat off and leave eggplants in the oven for 15 minutes to rest.
  8. Transfer to plate, serve with sesame seeds, sprouts and wakame flakes.
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