Ginger-Miso Glazed Eggplant


I was inspired by this recipe from Bonappetit and decided to make my own version. This Japanese eggplant recipe is all about that umami-rich miso glaze and is an absolutely delicious side.


  • 2 large organic eggplants, sliced in half

  • 2-3 Tbsp olive oil

  • 1 Tbsp grated ginger

  • 1 Tbsp grated ginger

  • 2 heaped tsp Meadow & Marrow Populate Bone Broth (this contains fermented miso and wakame)

  • 2 Tbsp tamari

  • 1-2 tsp of coconut vinegar or ACV

  • A good pinch or two of black pepper

  • Garnish; sesame seeds, chilli flakes, sliced spring onion or fresh herbs


  1. Preheat your oven to 180C. Line a baking tray with baking paper.

  2. Score/ cut sides of eggplants with a sharp knife. Rub with oil and season with a light sprinkle of salt. Place them onto the pre-lined baking tray and roast, skin side down, on a large rimmed baking sheet until tender, roughly 10-15 minutes.

  3. Meanwhile mix all the remaining ingredients together in a bowl.

  4. Remove the tray from the oven and paste the miso sauce over the top of the eggplant.

  5. Place them back in the oven (on a higher shelf) and cook for a further 5 minutes, or until golden brown.

  6. When it’s ready, remove it from oven and sprinkle with sesame seeds, fresh herbs, chopped spring onions and a little chilli flakes (if you like a little heat).