Easy Miso Aubergine with CHIMMY'S Chimichurri
Miso aubergine is a Japanese-inspired dish where aubergines are roasted until soft and glazed with a rich mixture of miso paste and sweetener. In this version, CHIMMY'S Chimichurri adds fresh herbs, garlic and a vibrant tang that balances the umami flavours, making it ideal as a vegetarian main course or barbecue side. Tender roasted aubergines glazed with a sweet and savoury miso and chimichurri dressing, then finished with aromatic fennel and nigella seeds.
Ingredients
- 2 aubergines
- 3 tbsp white or brown miso paste
- 1 tbsp maple syrup
- 2 tbsp CHIMMY'S Chimichurri
- 2 tbsp olive oil
- 1 tsp fennel seeds
- 1 tsp nigella seeds
- Salt, to taste
Method
1. Prepare the Aubergines
Cut each aubergine in half lengthways. Brush the cut side generously with olive oil and season with salt.
2. Char the Aubergines
Heat a griddle pan or frying pan over a medium-high heat. Place the aubergines cut-side down and cook until deeply golden and lightly charred. Transfer to a baking tray with the skin side down.
3. Make the Miso Chimichurri Glaze
In a small bowl, mix together the miso paste, maple syrup and CHIMMY'S Chimichurri until smooth. Spread the glaze generously over the cut surface of each aubergine. Sprinkle with the fennel seeds and nigella seeds.
4. Roast
Bake in a preheated oven at 140°C (or anywhere between 120–150°C) for 30 minutes, or until the aubergine is completely tender and a knife slides easily through the flesh. Serve warm.
Serving Suggestions
These miso aubergines are delicious served with steamed jasmine or basmati rice, grilled flatbreads, quinoa or couscous, fresh herbs and pomegranate seeds, Greek yoghurt or labneh, or extra CHIMMY'S Chimichurri drizzled over the top. They also make an excellent side dish alongside grilled meats, fish or barbecued vegetables.
Recipe Tips
- Charring the aubergines before roasting creates a rich, smoky flavour.
- White miso gives a sweeter, milder glaze, while brown or red miso produces a deeper umami flavour.
- Finish with toasted sesame seeds for added crunch.
- A squeeze of fresh lime just before serving brightens the dish beautifully.
Frequently Asked Questions
Why combine miso and chimichurri?
Miso brings rich umami depth, while CHIMMY'S Chimichurri adds fresh herbs, garlic and acidity. Together they create a perfectly balanced sweet, savoury and tangy glaze.
Can I cook these on a barbecue?
Yes. Char the aubergines over direct heat before moving them to indirect heat with the lid closed until tender. The barbecue adds an even smokier flavour.
Can I make this recipe vegan?
Yes. This recipe is naturally vegan, provided your miso paste is suitable for a vegan diet.
How do I know when aubergine is cooked?
The flesh should be completely soft, creamy and easy to pierce with a knife. Any firmness means it needs a little longer in the oven.
Can I prepare this recipe in advance?
Yes. Roast the aubergines ahead of time and gently reheat before serving. They're also delicious at room temperature as part of a sharing platter.
