Miso aubergines

Miso aubergines

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(33 ratings)

Prep: 5 mins Cook: 50 mins


Serves 2

A really easy low-fat, low-calorie aubergine recipe with delicious umami flavours. This dish is so rich and meaty, it's hard to believe it's vegan!

Nutrition and extra info

  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal390
  • fat12g
  • saturates1g
  • carbs51g
  • sugars8g
  • fibre11g
  • protein18g
  • salt2.3g
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  • 2 small aubergines, halved



    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • vegetable oil, for roasting and frying
  • 50g brown miso



    One of the best-loved and most delicious fermented foods, miso is a Japanese flavouring made by…

  • 100g giant couscous
  • 1 red chilli, thinly sliced



    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • ½ small pack coriander, leaves chopped


  1. Heat oven to 180C/160C fan/ gas 4. With a sharp knife, criss-cross the flesh of the aubergines in a diagonal pattern, then place on a baking tray. Brush the flesh with 1 tbsp vegetable oil.

  2. Mix the miso with 25ml water to make a thick paste. Spread the paste over the aubergines, then cover the tray with foil and roast in the centre of the oven for 30 mins.

  3. Remove the foil and roast the aubergines for a further 15-20 mins, depending on their size, until tender.

  4. Meanwhile, bring a saucepan of salted water to the boil and heat 1 /2 tbsp vegetable oil over a medium-high heat in a frying pan. Add the couscous to the frying pan, toast for 2 mins until golden brown, then tip into the pan of boiling water and cook for 8-10 mins until tender (or following pack instructions). Drain well. Serve the aubergines with the couscous, topped with the chilli and a scattering of coriander leaves.

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Comments, questions and tips

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Andy Marriott's picture
Andy Marriott
12th May, 2020
Make your paste very thick and test your aubergine’s firmness regularly. Mine ended up a bit waterlogged and soft. Strong flavour of miso might not be to everyone’s taste.
13th Sep, 2019
50g of miso is a lot of salt for two people! This recipe is very salty.
12th Aug, 2018
This was really easy, so delicious, and easy to tweak. We ate on finely shredded lettuce and cucumber instead of couscous, and it has to be said, used a fair bit more olive oil. (1tbsp per half.) We also topped with sriracha mayo, finely sliced spring onions and the coriander and chilli. Will be making again.
Mercedes Bull's picture
Mercedes Bull
8th Mar, 2018
My Partner and I have cooked this dish a few times; it is a firm favourite of ours when we are trying to really watch what we eat! We use normal Cous Cous and skip the Coriander in favour of Rocket or Spinach! My only slight reservation on this would be that it can be quite repetitive if you eat it in succession but it is nice to have every once in a while as part of a healthy, low calorie diet.
23rd Feb, 2018
The miso aubergines here were lovely and the whole thing made for a really easy supper dish. I used normal couscous as that's all I had and drizzled a bit of sweet chilli sauce over everything at then end, as I think it would've been a bit dry without it.
23rd May, 2016
I make this as a side dish serving half an aubergine each. We had it last night with BBQ's lamb chops
14th Apr, 2016
Nice but quite dry, needs a dressing
10th Apr, 2016
Loved this recipe. Put some garlic into the aubergine before spreading on miso paste and loved the result
15th Apr, 2016
With what can I substitute giant couscous?
6th Feb, 2018
I sometimes use puy lentils
4th Oct, 2018
We really enjoyed this recipe but I tweaked it by putting the chilli and coriander in the cooking water so the flavour went through the cous cous and also served with seasoned tomato wedges to give some juiciness.
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