04/10/2026
Sticky Miso Glazed Baby Aubergines.
Tender roasted baby aubergines coated in a rich maple miso glaze, rolled in a toasted sesame, panko, and Aleppo pepper crust, served warm over cool yogurt with fresh chives and a drizzle of maple syrup.
Save this recipe for your next dinner!
INGREDIENTS:
• Baby aubergines
• Olive oil
• 1 tbsp miso paste
• 1 tbsp maple syrup
• 1 tbsp soy sauce
• 1 tbsp hoisin sauce
• 3 tbsp panko breadcrumbs
• 1 tbsp roasted sesame seeds
• 1/2 tsp Aleppo chilli flakes
• Greek yogurt
• Fresh chives, chopped
• Extra maple syrup for drizzling
METHOD:
1. Preheat your oven to 200°C and line a baking tray with parchment.
2. Pierce the whole baby aubergines lightly, toss in a splash of olive oil, and roast for 20 to 25 minutes until soft and collapsed throughout.
3. While they bake, toast the panko, sesame seeds, and Aleppo chilli in a dry pan over medium heat for 3 to 4 minutes until golden and crisp, then set aside on a shallow plate.
4. Whisk together the miso paste, maple syrup, soy sauce, and hoisin until smooth and glossy.
5. Brush the warm aubergines generously with the glaze and return to the oven for 6 to 8 minutes until sticky and bubbling.
6. Spread the Greek yogurt across a serving plate and scatter the chopped chives directly over the yogurt.
7. Roll the glazed aubergines through the crunchy toasted crumb, arrange on top of the herb yogurt, and finish with a drizzle of maple syrup.
