Paleo Miso Eggplants  LoadingAdd to Favourites list

Green List 45 min 4 servings


239.1 Kcal
9.2g Fat
37.5g Carbs
29.1g Net Carbs
15.6g Sugars
5.6g Protein


  • 2 medium eggplants (aubergines)
  • 4 tablespoons of miso
  • 2 tablespoons of tamari (or regular) soy sauce
  • 2 tablespoons of coconut sugar
  • 3 tablespoons of mirin
  • 2 tablespoons of sesame oil for the paste and some extra for brushing the aubergines
  • 2 spring onions/scallions
  • Sesame seeds to decorate


  1. Preheat your oven at 180 C / 360 F
  2. Cut the eggplants in half lengthwise and score the flesh with a knife. Brush some sesame oil all over them on both sides and place them on a roasting tray, flesh up.
  3. Put the eggplants in the oven for 15 minutes while you prepare the miso sauce.
  4. Add the miso, mirin, coconut sugar, sesame oil, and soy sauce to melt in a pan over medium heat. Once the ingredients are melted and well combined, remove from the heat.
  5. Remove the eggplants from the oven and brush the flesh with the miso sauce. Place in the oven for a further 45 minutes until the eggplants caramelize.
  6. Chop the spring onions. Sprinkle some sesame seeds on the eggplants and add the spring onions to decorate.
  7. You can serve this with some baked salmon or any fish, or as a side to noodles. It is absolutely delicious and so easy to make!

Storage Tips

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