There’s something weirdly satisfying about stabbing an aubergine. Stay with me. Not in a rage-y way — more like lovingly poking holes in it to make sure all the good stuff soaks right in. This dish is one of those recipes that feels a bit cheffy when you’re making it (mortar and pestle? miso glaze?), but once you’ve done it a couple of times, it’s like muscle memory. No stress. Just flavour.
I made this the first time for a mate who’d just come back from a trip to Japan, and I wanted to cook something that felt a bit inspired without totally botching the vibe. That sticky-salty-sweet glaze, the soft aubergine that collapses into smoky perfection, the zingy coriander-lime topping — it ended up being one of those “can we have this again tomorrow?” moments. Honestly, I didn’t expect it to slap that hard. But it did.
Why You’ll Love It
- Big umami flavour — miso and tamarind are powerhouses
- It’s veggie, satisfying, and totally meat-free
- Roast it once, eat it twice — great in rice bowls the next day
- Super hands-off once it’s in the oven
- That sweet-sour glaze caramelises into actual magic
- Impressive enough for dinner guests, chill enough for a Tuesday
Ingredients
- 3cm piece fresh ginger
- 4 garlic cloves
- 2 small green chillies
- 2 whole aubergines
- Groundnut oil (or veg oil)
- 200g vine cherry tomatoes
- 4 spring onions
- ½ bunch fresh coriander
- 1 lime
- 1 tbsp tamarind paste
- ½ tbsp honey
- 3 tbsp white sweet miso
- Salt
How to Make It
Start with the stabbing (no really):
Preheat the oven to 180°C/350°F/gas 4. Take your aubergines and stab them all over with a paring knife — little incisions, like marinating meat. It helps the flavour get in deep.
Make a punchy paste:
Grate the ginger into a mortar. Add garlic, chillies, and a generous pinch of salt. Bash it into a paste — proper workout for your arms. Drizzle in just enough oil to loosen it into something spreadable.
Rub it like you mean it:
Spoon that spicy-savoury paste over your aubergines. Massage it right into the cuts — don’t be shy. Then place them in a roasting tray and scatter cherry tomatoes all around.
First roast:
Pop the tray in the oven for 40 minutes. Turn the aubergines a couple times so they cook evenly. You’ll smell when they’re getting close — that toasted chilli-garlic scent is unreal.
While you wait: prep the fresh bits
Finely slice your spring onions, chop up the coriander (yes, stalks too), and toss them in a bowl. Squeeze over the lime juice and give it a stir. Set aside — this is your crunchy, zingy finishing moment.
Mix the glaze:
In a little bowl, stir together tamarind paste, honey, and miso. Add a splash of water until it’s thick but pourable — like a runny dressing.
Final roast and caramelise:
After the first 40 minutes, turn the oven up to 200°C. Pour that miso glaze all over the aubergines. Back into the oven for another 15 minutes, uncovered. You want it sticky and bubbling at the edges.
Finish and serve:
Let it cool for a few minutes (just so it’s not lava). Cut off the aubergine stalks, then chop everything into chunky bits right in the tray. Stir in your limey spring onion mix and serve straight away.
Common Mistakes and How to Dodge Them
Why is my aubergine undercooked?
It needs the full time — maybe even a bit longer if yours are large. Don’t rush it. You want soft, almost creamy flesh.
The glaze burned a little… what happened?
Ovens vary. If yours runs hot, cover loosely with foil for the last 5 mins or lower the temp just a smidge.
Too salty!
Did you add salt and not dilute your miso glaze? Miso’s already salty, so go easy with extra seasoning.
It turned out mushy.
That’s kinda the point — but if you prefer more structure, choose smaller aubergines. They hold up better.
Storage and Reheating
- Fridge: Lasts 2–3 days. Keep covered.
- Freezer: Not ideal — texture gets weird.
- Microwave: Fine for leftovers, just don’t blast it too long.
- Oven: 180°C for 10–15 mins, splash of water helps rehydrate.
Frequently Asked Questions
Can I skip the tamarind?
You could, but it adds a lovely sour-sweet edge. Try a squeeze of extra lime and a bit more honey if you must.
Is it spicy?
Mild-medium — depends on your chillies. Remove seeds if you want less heat.
What can I serve this with?
Sticky jasmine rice, steamed greens, even a fried egg on top if you’re feeling extra.
Can I use aubergine slices instead of whole?
Sure. Just reduce the cooking time — maybe 30 mins total — and don’t forget to flip them.
Nutrition Facts (Per Serving):
- Calories: ~240 kcal
- Fat: 10g
- Carbs: 28g
- Protein: 4g
- Sodium: Moderate (thanks to miso)
- Sugar: ~11g
Jamie Oliver Vegetarian Whole Roasted Miso Aubergine
Description
Whole roasted aubergines marinated in a spicy miso-ginger paste, finished with a sweet tamarind glaze and fresh lime-coriander crunch.
Ingredients
Instructions
- Preheat oven to 180°C. Pierce aubergines and rub with ginger-garlic-chilli paste.
- Roast with cherry tomatoes for 40 mins, turning occasionally.
- Meanwhile, toss spring onion and coriander with lime juice.
- Mix tamarind, honey, and miso with water to make glaze.
- Turn oven to 200°C, pour glaze over aubergines, roast 15 mins more.
- Chop aubergines in tray, mix in fresh topping, serve warm.
Notes
- Don’t skip stabbing the aubergines — helps absorb flavour.
- Miso is salty, so go light on extra salt.
- Leftovers go great in rice bowls or wraps.
- Use gloves if your chillies are fiery — lesson learned the hard way.