Whole Roast Eggplant with Miso
Whole Roast Eggplant with Miso



  • 3 cm piece of ginger, grated
  • 4 garlic cloves, crushed
  • 2 green chillies, sliced
  • 2 eggplants
  • Olive oil
  • 200g cherry tomatoes
  • 4 spring onions
  • ½ bunch of coriander
  • 1 lime
  • 1 tbsp tamarind paste
  • ½ tbsp honey
  • 3 tbsp white miso
  • Preheat the oven to 180C. Pierce the eggplants all over, and bash the ginger with the garlic and chillies to a rough paste. Mix in some oil to make it spoonable, then rub all over the eggplants with some seasoning. Place the eggplants in a roasting tin and surround with tomatoes, then pop in the oven for 40 mins, turning occasionally.
  • Meanwhile, chop the spring onions and coriander, and mix with lime juice in a bowl. Mix together the tamarind, miso and honey with some water to make a thick glaze, and drizzle all over the eggplants (once the 40 mins are up). Increase the heat to 200C, then cook for another 15 mins to caramelise. Remove the eggplants from the oven and roughly chop the flesh, mixing with the spring onions and coriander. Serve immediately with flatbread, and enjoy.
1 hr
4 serving

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