Miso Roasted Eggplant with Creamy Sesame Slaw and Jasmine Rice

A delicious sweet and savoury miso sauce is spread over roasted eggplant, then placed back into the oven to caramelise - the result is a rich umami-packed vegetarian dish.

Meal Prep


  • Preheat the oven to 200 degrees, fan bake.
  • Roast the eggplant.
  • Cook the rice.
  • Make the miso sauce.
  • Add the miso sauce to the eggplant and cook for another 20 minutes.
  • Make the creamy sesame dressing.
  • Prepare the slaw. 
  • Serve up and enjoy! 


  • Scoring the eggplant flesh creates a larger surface area, which means more of the eggplant will get golden brown as well as creating crevices for the miso sauce.

  • We like to use white miso which is milder and less salty than brown miso. It can be found in the Asian section of most supermarkets and  health-food stores.

Meal prep guide, if you followed the meal prep guide you would have already made the miso sauce, made the creamy sesame dressing and prepared the slaw. 

This recipe serves four, if you are cooking for two simply halve the recipe.


Miso eggplant

  • 3 eggplants (cut in half lengthwise) 
  • 3 Tbsp miso paste 
  • 3 Tbsp rice wine vinegar
  • 1 Tbsp ginger (grated) 
  • 2 Tbsp maple or honey
  • 1 Tbsp sesame seeds
  • Olive oil

Creamy sesame dressing

  • 4 Tbsp tahini
  • 3 Tbsp rice wine vinegar
  • 2 Tbsp water
  • 1 - 2 Tbsp mayonnaise (or cashew cream for a vegan option)
  • 1 Tbsp tamari
  • 1 tsp maple syrup
  • 2 tsp sesame oil


  • ½ small red cabbage (finely sliced) 
  • 1 medium carrot (grated)
  • ½ cup coriander (roughly chopped) 

  • 1 ½ cups jasmine rice
  1. Preheat the oven to 200 degrees fan bake.

  2. Add the eggplant halves to a lined baking tray, score the inside flesh diagonally with a knife forming a diamond pattern and brush with olive oil; season with salt.  Pop in the oven to cook for 30 minutes, the inside flesh should have softened and taken on a golden colour.

  3. While the eggplants are in the oven, cook the rice as per packet instructions and prepare the miso sauce. Combine the miso paste, rice wine vinegar, maple syrup or honey, sesame seeds, ginger and 1 Tbsp of olive oil in a small bowl and whisk well to combine.

  4. After the eggplant has been roasting for 30 minutes, remove from the oven and brush over the miso sauce. Pop back in the oven to cook for another 15 minutes until the sauce has caramelised.

  5. To make the creamy sesame dressing, add all of the ingredients into a small bowl and mix well to combine. 
  1. Add all of the slaw ingredients into a salad bowl and mix through half of the dressing.

  2. Serve the miso eggplant alongside the rice and slaw, then drizzle over some more of the creamy sesame dressing. 


  • Swap out the red cabbage for green cabbage.

  • Swap out the slaw for steamed greens. 


  • Swap eggplant for miso baked salmon. Place salmon fillets skin-side down onto a baking tray lined with baking paper, then pour over the miso sauce. Pop into the oven and cook for 10 minutes at 200 degrees fan bake, then an extra 1-2 minutes on the grill setting or until golden and slightly charred (If your salmon is a thick piece it may need slightly longer). Once the salmon has cooked and golden on top, sprinkle over sesame seeds.


  • For a lighter option, double the slaw and leave out the rice. 
  • Swap out the mayonnaise for another 1 Tbsp of tahini.