Ever had one of those dinners that makes you pause mid-bite and wonder how something so simple could taste so extraordinary? That’s exactly what happens with these Peanut Butter & Miso Roasted Aubergines. The first time I made this dish, the combination seemed almost rebellious—peanut butter and miso?
On aubergines? But that first bite silenced all doubts. The aubergines transform into velvety, caramelized vessels for a sauce that’s simultaneously savory, nutty, and subtly sweet.
Why This Recipe is Awesome
What makes these Peanut Butter & Miso Roasted Aubergines truly special is the magical flavor alchemy that happens in your oven.
The natural sugars in the aubergine caramelize while the peanut butter creates a creamy richness that perfectly balances the salty, umami punch of miso paste. This dish brings restaurant-worthy flavors to your table with minimal effort. The ingredients work overtime so you don’t have to—a handful of pantry staples creating complex layers of flavor that taste like you’ve been cooking all day.
Plus, it’s incredibly versatile: serve it as a stunning vegetarian main, an impressive side dish, or even as part of a larger Asian-inspired feast. For anyone who thinks vegetable dishes can’t be satisfying or exciting, this recipe stands as delicious proof to the contrary.
Equipment needed: Baking sheet, mixing bowl, whisk, knife, cutting board
Peanut Butter & Miso Roasted Aubergines
Ingredients
- 2 large aubergines eggplants
- 3 tablespoons smooth peanut butter
- 2 tablespoons white miso paste
- 2 tablespoons soy sauce or tamari for gluten-free option
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 2 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 tablespoons neutral oil like vegetable or sunflower
- 1 green onion thinly sliced (for garnish)
- 1 tablespoon toasted sesame seeds for garnish
- Fresh cilantro leaves for garnish, optional
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
- Cut the aubergines in half lengthwise, then score the flesh in a diamond pattern, being careful not to cut through the skin. This allows the glaze to penetrate deeply.
- Whisk together the peanut butter, miso paste, soy sauce, rice vinegar, honey, garlic, ginger, and oil in a bowl until smooth and well combined. If the mixture is too thick, add a tablespoon of warm water to loosen it.
- Place the scored aubergines cut-side up on the prepared baking sheet and generously brush about two-thirds of the peanut butter-miso mixture over the cut surfaces, ensuring it gets into the scored cuts.
- Roast for 20 minutes, then remove from the oven and brush with the remaining glaze. The aubergines should be starting to soften and caramelize.
- Return to the oven for another 10-15 minutes until the aubergines are completely tender and the glaze is caramelized and bubbling. You should be able to easily pierce the flesh with a fork.
- Transfer the roasted aubergines to a serving plate and garnish with sliced green onions, toasted sesame seeds, and cilantro if using.
- Serve immediately while hot, either as a main dish with rice or as a flavorful side.
Notes
- For creamier texture, look for Japanese or Chinese eggplants which tend to be less bitter and more tender.
- The glaze can be made up to 3 days ahead and stored in the refrigerator – just bring to room temperature before using.
- If you want a spicier version, add a teaspoon of sriracha or a pinch of red pepper flakes to the glaze.
- For best results, don’t rush the roasting process – the slow caramelization is what creates the depth of flavor.
- Leftovers can be refrigerated for up to 2 days and are delicious cold in a sandwich or warmed slightly.
Calories & Nutritional Info
- Calories: Approximately 220 calories per serving (based on 4 servings)
- Protein: 6g per serving
- Fat: 16g per serving
- Carbohydrates: 15g per serving
- Fiber: 6g per serving
- Allergens: Contains peanuts, soy
- Dietary suitability: Vegetarian, can be made vegan by substituting maple syrup for honey
Common Mistakes to Avoid
- Not scoring the aubergine flesh – This crucial step allows the glaze to penetrate deeply rather than just sitting on top.
- Skipping the salt – If your aubergines are very large or mature, consider salting them first (30 minutes before cooking) to draw out bitterness.
- Rushing the cooking process – Aubergines need time to become completely tender; undercooked aubergine has an unpleasant spongy texture.
- Using cold peanut butter – Room temperature peanut butter mixes much more easily with the other glaze ingredients.
- Overcrowding the baking sheet – Give the aubergine halves space so they roast rather than steam.
Alternatives & Substitutions
- Nut allergies: Substitute sunflower seed butter or tahini for peanut butter.
- Gluten-free option: Use tamari instead of soy sauce and check that your miso paste is gluten-free.
- Vegan option: Use maple syrup or agave nectar instead of honey.
- No miso paste? While it provides a unique umami flavor, you can substitute with an extra tablespoon of soy sauce mixed with a teaspoon of nutritional yeast.
- Vegetable alternatives: This glaze works wonderfully on other vegetables like butternut squash, sweet potatoes, or portobello mushrooms.
FAQs
Can I make this dish ahead of time?
You can prepare the glaze up to 3 days in advance and keep it refrigerated. The aubergines are best roasted just before serving, but they can be reheated at 350°F (175°C) for about 10 minutes if necessary.
My aubergines taste bitter, what went wrong?
Older or larger aubergines can sometimes be bitter. Next time, try salting the cut surfaces and letting them sit for 30 minutes before patting dry and proceeding with the recipe. Also, make sure you’re cooking them long enough – undercooked aubergine often has an unpleasant taste.
Can I grill these instead of roasting?
Absolutely! Grill the scored aubergine halves cut-side down first for about 5 minutes, then flip, brush with the glaze, and continue grilling until tender, basting occasionally with more glaze.
What can I serve with these aubergines to make a complete meal?
These aubergines pair beautifully with steamed jasmine rice, quinoa, or rice noodles. Add a simple cucumber salad with rice vinegar dressing for freshness, or steamed bok choy for extra greens.
The glaze seems too thick – how can I fix it?
If your glaze is too thick to brush easily, whisk in warm water one tablespoon at a time until you reach a consistency that spreads well but still clings to the aubergines.
Final Thoughts
These Peanut Butter & Miso Roasted Aubergines prove that vegetable-centered dishes can be the star of any meal. The combination might sound unusual at first, but trust me—this is the kind of recipe that makes you look at familiar ingredients with fresh eyes. Don’t be surprised if this becomes your new favorite way to prepare aubergines, or if friends start requesting “those amazing peanut butter aubergines” at your next dinner party!
