clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
miso eggplant is miso paleo

Miso Eggplant

  • Author: Irena Macri
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 4 1x


  • 1 large eggplants (aubergines), cut into quarters going lengthways
  • 34 tablespoons olive oil or coconut oil

For the sauce

  • 1 1/2 tablespoons coconut oil (or 2 tbsp virgin olive oil
  • 1 brown onion, diced
  • 3 garlic cloves, finely diced
  • 2/3 cup water
2 teaspoons tomato paste
  • Pinch of red chill flakes
  • 1 tablespoon fermented miso paste
  • Handful of chopped green onion


  1. Preheat oven to 190°C (374°F).
  2. Brush the eggplants with olive or coconut oil and roast in a baking tray for 20 minutes. Turn them over and roast for a further 10 minutes.
  3. In the meantime, sauté onion in olive oil over medium heat for 7-10 minutes, until soft and translucent. Add garlic, tomato pate, chilli and water. Stir and cook for 8-10 minutes until thickened. Turn the heat off, add the miso paste and stir through until well incorporated.
  4. Spoon the sauce over roasted eggplant and garnish with chopped spring onion.

Share via
Copy link
Powered by Social Snap