Miso-roasted aubergine steaks with sweet potato

Miso-roasted aubergine steaks with sweet potato

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(17 ratings)

Prep: 20 mins Cook: 1 hr, 5 mins


Serves 2

Roast thick slices of aubergine with miso, garlic and ginger, then serve with chunky sweet potato wedges for a filling, vegetarian dinner

Nutrition and extra info

  • Healthy
  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal344
  • fat8g
  • saturates1g
  • carbs54g
  • sugars30g
  • fibre15g
  • protein6g
  • salt2.5g


  • 1 large aubergine (about 375g)



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

  • 2 tbsp brown miso paste (we used Clearspring)
  • 350g sweet potatoes, unpeeled and cut into chunky wedges
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • thumb-sized piece ginger, grated



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 garlic clove, grated
  • pinch of pink Himalayan salt
  • 8 spring onions, sliced diagonally
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • small pack parsley, leaves chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…


  1. Heat oven to 180C/160C fan/gas 4. Peel the aubergine with a potato peeler and roughly spread the miso paste all over it – the best way to do this is with the back of a spoon.

  2. Put it in a roasting tin along with the sweet potato wedges. Pour 225ml boiling water into the base of the tin, then add the oil, ginger and garlic. Sprinkle a pinch of salt over the wedges and place in the oven.

  3. After 30 mins, pour another 125ml boiling water into the base of the tin and roast for another 20 mins. Repeat, adding 50ml boiling water and the spring onions, and roast for 10 mins more. Check the aubergine is cooked by inserting a knife in the centre – if it is ready it will easily slide in and out, and the aubergine will be soft on the inside.

  4. Sprinkle the chopped parsley over the potato wedges, slice the aubergine into 2cm thick ‘steaks’ and serve on top of the potatoes. If there is no sauce in the bottom of the tin, add 3 tbsp water to loosen up the miso, then pour the miso gravy over the aubergine steaks and sprinkle with cracked black pepper.

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Comments, questions and tips

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20th Jul, 2020
There's something not quite right about this recipe. All the ingredients are great but all that water just makes it a mush (and I didn't use as much as the recipe suggested).
Martin Whitfield's picture
Martin Whitfield
1st Aug, 2018
Ooooo Pink Himalyan Salt !!! It's pink ! It's Himalyan ! Except it's not. It's dug up 200 miles from the Himalyas in mines in the Punjab region of Pakistan. It has NO proven health benefits over standard NaCl. It's pink because it has iron oxide in it. I come to BBC good food to avoid this kind of nonsense.
21st Nov, 2017
I haven't tried this recipe so can't rate it but 6g of protein (only just more than a tenth of your daily recommended amount) in what is supposed to be a main meal strikes me as, frankly, irresponsible. It is not a balanced meal at all and I think that this should be made clear. It's a problem I've noticed with many of BBC good foods Vegan recipes, and I find it highly frustrating.
22nd Nov, 2016
Excellent. My son made this for my birthday dinner. If you have any leftovers, the aubergine is also good, slivered and stir-fried.
Breadalbane Boy
2nd Nov, 2015
We used less liquid and the aubergine was still too soggy. Finishing it off under the grill help crisp up the edges though. Also splashed in some Shaosing rice wine which worked quite well.
19th Apr, 2015
Tasted great but the texture was a bit gross, maybe I added the water too quickly or something.
RosieVimes's picture
6th Jan, 2015
SO tasty! Added a little more water than stated at each stage to stop it drying out; great results!
M esther
14th May, 2015
hello! I like to batch cook meals to draw out over several days, obviously this recipe is really delicious but is lacking in protein and fat, is there anything I can add which will keep it vegetarian but boost its nutritional value?
goodfoodteam's picture
24th Aug, 2015
Thanks for getting in touch. You could try cooking with tofu or adding some toasted seeds. Our vegetarian collections might have some nice ideas http://www.bbcgoodfood.com/recipes/collection/vegetarian. Let us know how you get on. 
6th Apr, 2015
Can the miso paste be substituted for anything else?
goodfoodteam's picture
24th Apr, 2015
Hi there – thanks for your question. The timings should be fine to roast the aubergine with any flavouring you like – spread with olive oil, your favourite curry paste or marinade - all should be fine to use instead of the miso paste. If you want to achieve a similar flavour use soy sauce and a tiny bit of sesame oil if you have it. Hope this helps, let us know how you get on. 
ireallylovecheese's picture
26th Jan, 2015
5th Jan, 2015
What can I use as an alternative to aubergine but would like to keep it vegetarian
goodfoodteam's picture
9th Jan, 2015
Hi janekinson, thanks for your question, you could try this recipe with 2 or 3 large courgettes or 375g tofu. However, we haven't tested doing so in our kitchen so cannot guarantee perfect results. Let us know how you get on. 
28th Feb, 2020
Delicious! I recommend adding chickpeas, lentils etc for more protein.
11th Apr, 2015
Swap the parsley for coriander and mint to add an extra zing!
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