Roasted Aubergine with Miso Glaze | 5:2 Recipe
Recipe type: Gluten-free, 5:2
Cuisine: Japanese
Prep time: 
Cook time: 
Total time: 
Serves: One Portion
This nasu dengaku recipe is perfect if you're on the 5:2 diet, or just looking for a delicious vegetarian recipe!
  • 2 aubergines
  • 100g miso paste
  • 3 teaspoons of sugar
  • 4 tablespoons of mirin (Japanese cooking wine) – you can subsitute with sherry or sweet marsala
  • vegetable oil
  • filtered water
  • sesame seeds
  1. Cut the aubergines in half, and soak for 10 minutes in a bowl of water.
  2. Turn your oven on up to 250 degrees to pre-heat while you prepare the aubergines.
  3. Drain the water, and score the aubergines, brushing each side with some oil.
  4. Place them on top of some foil, and roast them for ten minutes with the scored side up.
  5. Turn them over and roast them for five minutes with the bottoms up.
  6. While the aubergines are roasting, mix the ingredients for the glaze in the saucepan.
  7. Let the mixture simmer and reduce, until most of the liquid has disappeared.
  8. Add a drop of water to the saucepan so the glaze doesn’t stick to the bottom and burn.
  9. Once the aubergine has roasted, take them out of the oven and top the scored side with the glaze. Turn on the grill, and place the aubergine under the grill for three minutes.
Recipe by Islandbell at