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If you’re new to cooking with eggplants, this recipe is a great place to start. Raw, they have a pretty neutral taste, so they take on other flavours really beautifully — and you simply can’t go wrong with a maple-miso mix!

You will need

Serves 4

  • 2 medium eggplants
  • 1 teaspoon salt
  • 2 tablespoons maple syrup
  • 2 tablespoons white miso paste
  • 2 tablespoons sesame oil (or omit if avoiding oil)
  • 3 cm knob ginger, grated finely (optional)

To serve

  • Green onion, finely chopped
  • Toasted sesame seeds
  • Brown or white rice

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10 mins to prep

20 mins to bake

  1. Step 1

    Preheat the oven to 180°C.

  2. Step 2

    Cut each eggplant in half lengthways and score their flesh in a criss-cross pattern. Place the eggplants on a lined baking tray with the cut side facing up.

  3. Step 3

    Rub the salt into the flesh of each eggplant. Set aside.

  4. Step 4

    To make the marinade, add the maple syrup, miso paste, ginger and sesame oil to a bowl and mix until smooth.

  5. Step 5

    Brush the marinade on the flesh of each eggplant making sure it’s all covered.

  6. Step 6

    Bake the eggplant in the oven for 20–25 minutes or until the top is golden brown and the eggplant is tender.

  7. Step 7

    Sprinkle some green onion and sesame seeds on the eggplants. Serve with hot rice.

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