Main Meals Recipes

Miso Aubergine with Crispy Chickpeas

Miso is a kitchen shortcut to a deep umami flavour boost for so many different dishes. My miso aubergine in influenced by the Nobu miso black cod. I’ve changed up a few ingredients to make it slightly healthier, and this works on cod too, so for those who eat fish, you can make the same marinade, but cook the fish for less time, around 15-18 minutes depending on the size of your fillets.

If you can get sake, the traditional Japanese rice wine, that would be true to the Japanese miso cod recipe. However, if you are unable to get it, Chinese rice wine is a good substitute, as is a dry white wine.

This dish is delicious served with steamed brown and wild basmati rice, garlic ginger dressed pak choi and quick pickled carrots for further fibre diversity!


  • 30ml sake
  • 30ml mirin
  • 5ml rice wine vinegar
  • 2 tbsp white miso paste
  • 20g stoned dates
  • 1 large aubergine
  • 200g tinned chickpeas, drained
  • 1 tsp EVOO
  • 1 tsp toasted sesame seeds
  • 1 spring onion, finely sliced
  • Chilli to taste, finely diced
  • Coriander leaves


  • Mix the sake, mirin, rice wine vinegar, miso paste, dates and 20ml water into a small pan. Cook over a low heat till the dates have softened and the alcohol has cooked off. Blend to a smooth paste.
  • Slice the aubergine in half and score the fresh in diamond shapes, ensuring you do not cut through the skin. Place in an oven-proof dish.
  • Pour the miso sauce over the cut side of the aubergine and gently open up the cuts to allow the marinade to penetrate into the flesh. Leave to marinade to 30 minutes at room temperature, or put in the fridge if making in advance.
  • Preheat the oven to 200°C Fan, 220°C convection, gas mark 6.
  • Add the chickpeas and oil to the pan with the aubergine and gently toss in any excess marinade. Add 30ml water to the pan.
  • Cook for 30 minutes, mixing the chickpeas after 15 minutes. If the chickpeas look like they might burn add a little extra water.
  • Remove from the oven and scatter with sesame seeds, spring onion, chilli and coriander.

Per serving 288kcal/ 6.6g fat/ 0.9g saturated fat/ 37.9g carbohydrates/ 10.1g fibre/ 11.8g protein

Leave a Reply

Your email address will not be published. Required fields are marked *