Baked Miso Aubergine is an amazingly tasty dish, filled with interesting flavours and textures along with it being incredibly easy to cook makes this an instant hit. Let us know what you think of it.


  • 2 medium sized aubergines with tops cut off
  • 2 tbsp miso
  • 2 large tsp tamari
  • 1 tsp chilli powder
  • 4 tbsp oil
  • 1 tsp cumin seeds
  • 1 tbsp oil
  • 1 clove garlic finely chopped
  • thumb sized piece of ginger finely chopped
  • 1/2 red chilli finely chopped
  • 150g baby spinach
  • 150g wholemeal couscous
  • handful of mulberries
  • pinch black pepper
  • 1 tsp turmeric
  • 1/2 tsp salt


  • Preheat the oven to 180 degrees Celsius
  • Cut your aubergines in half lengthwise and score the inside
  • To make your dressing, mix together the miso, tamari, chilli powder and oil into a paste
  • Massage the paste into the aubergine to enable it to permeate the aubergine
  • Sprinkle with cumin seeds
  • Bake in oven for 30 mins
  • Meanwhile, add 1 tbsp oil to a heated pan along with your garlic, ginger and red chilli. Cook for one minute before adding into the spinach and cooking until wilted
  • Boil your couscous along with the mulberries, black pepper, salt and turmeric all mixed together
  • Serve the aubergine along with the spinach and couscous