Miso Roasted Aubergine Steaks With Sweet Potato


“A flavourful recipe, featuring a miso marinade, that pairs perfectly with aubergines and sweet potato wedges.”


Tash x


Cooks In60 minutes


1 aubergine approx. 370g
320g sweet potato
2 tbsp brown miso paste
1 ¾ cup boiling water
a pinch of Himalayan salt
1 tbsp sunflower oil
15g parsley


  1. Preheat oven to 180 deg
  2. With a potato peeler, peel the aubergine & roughly spread the brown miso all over it; the best way to do this is with the back of a spoon.
  3. Place the aubergine on a baking tray. Chop the sweet potato into chunky wedges and place on the same baking tray with the aubergine.
  4. Pour 1 cup of sunflower oil and 1 cup of water over the sweet potato and aubergine. Sprinkle a pinch of salt over the sweet potato, and put into the preheated oven.
  5. After 30 minutes, pour another ½ cup of water into the base of the baking tray, and put back into the oven for another 20 minutes. Repeat with adding ¼ cup of water, and put back into the oven for another 15 minutes.
  6. Check the aubergine is cooked by putting a knife into the centre of it; if it is ready, it will easily slide in and out and will be soft on the inside.
  7. Take it out of the oven. Mix the chopped parsley through the potato wedges and serve on a plate.
  8. Slice the aubergine into thick 2cm steaks and serve over the top of the potatoes.
  9. If there is no sauce in the bottom of the baking tray add 3 tbsp of water to loosen up the miso and pour the miso gravy over the top of the steaks.
  10. Garnish with cracked pepper.
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