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Wicked vegan BBQ miso aubergine

Fire up the grill for this flamin’ hot vegan BBQ main from Derek Sarno. Tender aubergine halves are cooked in a sticky-sweet miso turmeric marinade 'til charred and smokey, then topped with fresh chilli, spring onions, coriander and cashews for a plant-based dish everyone can enjoy.

Serves 3 as a main or 6 as a side


3 medium aubergines, sliced in half and scored
1 tsp vegetable oil
35g salted peanuts or cashews, roughly chopped
2 slim spring onions, sliced
1 small red chilli, deseeded and thinly sliced
10g coriander, roughly chopped

For the glaze:

100ml mirin
2 tbsp miso paste
2 tbsp maple syrup
1 tsp ground turmeric
2 garlic cloves, crushed
1 tsp very finely chopped lemongrass (⅛ of a lemongrass stick)


1. Pre-heat the barbecue or grill to hot. Whisk together the glaze ingredients. Brush the skins of the aubergine with oil and apply half the glaze to the cut side of the aubergine, making sure it gets in between the cracks of the score lines. Marinate for 15 mins (any longer the aubergine will become soft and soggy).

2. Barbecue skin-side down for 10 mins until the flesh is tender, then baste the scored side with more glaze. Carefully turn the aubergine over and barbecue flesh-side down for 4-5 mins, until browned and lightly charred. Check the aubergine regularly to make sure it’s not sticking to the bars.

3. Brush the cooked aubergine with the remaining glaze, then top with the chopped nuts, spring onions, red chilli and coriander.

Cook’s tip: If you can’t get hold of mirin, use a sweet white wine such as riesling.

See more Vegan recipes

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