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Hatcho Miso Glazed Aubergine

            Hatcho Miso Glazed Aubergine - Clearspring

Miso glazed aubergine is a very popular Japanese dish enjoyed as a starter or as a side.


For the Glaze


  1. Use a peeler and peel the skin of the aubergine into long strips. Slice into 2cm chunks and place them on a large plate or a tray. Rub some sea salt on both sides of the flesh of the aubergine and leave it for 10-15 minutes to extract the moisture.
  2. Wipe salt off the aubergine with a tea towel or kitchen paper.
  3. Add sesame oil to a frying pan on medium heat, and cook the aubergine on both sides until golden.
Make glaze
  1. Mix all the ingredients for the glaze into a pan and mix with a spatula. Heat the paste to help soften the miso. Continue to mix until it has a creamy consistency.
  2. Place the glaze on top of the cooked aubergine and sprinkle toasted sesame seeds.
  3. Serve warm.

Recipe by Lisa Dawson