Posted on August 28, 2018 by Kate Halsall

This year we’ve grown our own aubergines for the first time. It was exciting when we first saw glimpses of purple from the flowers! Then the aubergines started growing thin and long. Not the usual bulbous shape we’re all used too! They still taste like aubergines; they just look – different! Then whilst googling “aubergine recipes” I came across this one from Jamie Oliver. His pictures of aubergines looked like ours – winner.

The best thing about this recipe, is that you can take these miso-grilled aubergines and add them to anything! They’re great for BBQs, salads, side dishes and so on. This is also quick and easy to make and with aubergines being in season, it means you can make them over and over again.


  • 3 Aubergines (750g approx)
  • 3 tbs  Sweet White Miso (I just used white miso paste)
  • 1 tbs Mirin Rice Wine
  • 1 tbs Japanese Rice Vinegar
  • Sesame Seeds for taste
  • 1 tbs Water


Warm up the grill on high heat. Depending on the type of aubergines, slice them length-ways into slices (I just had to cut ours in half!). Score the flesh of the aubergine (both sides if you need too). Grill the aubergine on both sides (only required if flesh is exposed on both sides, otherwise just grill one side) for 15 minutes or until tender. In the meantime mix the wet ingredients together in a bowl. Brush the aubergines with half the glaze and cook for another 8-10 minutes. Turn the aubergine over and use the remaining glaze, or just re-glaze the same side as previously and cook for another 8-10 minutes. During the last phase of grilling, toast the sesame seeds in a pan.

To serve, simply sprinkle the aubergines with the sesame seeds and hey presto! If you’re looking for other aubergine recipes, never fear – we’re here to help! Why not check out some of these:

Aubergine and Tomato Soup

Aubergine, Spinach and Lentil Bolognese

Stuffed Aubergine