Roasted Aubergine with Miso Glaze | 5:2 Recipe

A few months ago, I was contacted by Brita to do a post for their Better with Brita competition, where I included a recipe for Thai iced tea. I’ve been working with Brita on their Better with Brita campaign and competition, and have submitted a recipe of my own! Entrants of the Better with Brita competition are all vying for the change to  get to showcase and sell their own produce at the Big Feastival, one of the biggest food festivals in the UK this August. Entries close on 30th of June, and you can start voting from any time now til the 7th of July. All you’ll need to enter is a photo of your dish, which must include filtered water as an ingredient, as well as the recipe. Check out some of the other mouth-watering entries here!

For my entry, I’ve decided to submit a recipe for roasted aubergine with a miso glaze, or nasu dengaku as it is known in Japanese. This dish is sweet, tangy and definitely moreish – it’s also really low in fat and calories, and is ideal to make on fast days, especially on the 5:2 diet. Miso is great, a great source of protein and B-vitamins – it also lowers cholesterol and aids in digestion.

Miso eggplant

Roasted Aubergine with Miso Glaze | 5:2 Recipe
Prep time
Cook time
Total time
This nasu dengaku recipe is perfect if you're on the 5:2 diet, or just looking for a delicious vegetarian recipe!
Recipe type: Gluten-free, 5:2
Cuisine: Japanese
Serves: One Portion
  • 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.
Miso eggplantmiso aubergineTop with sesame seeds and serve. I served mine with a side of miso soup, but this works as a side dish with grilled fish or chicken with a bowl of plain rice.

2014-06-08 13.58.43miso auberginemiso aubergine

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