Miso Glazed Eggplant & Brussels Sprouts

You guys know how much I love Brussels… And these miso-glazed ones are some of my best! Miso is a fermented soybean and adds a delicious umami flavour to meals (I even love adding a teaspoon to my marinade in my Japanese-Inspired Salmon) – it’s also a great source of probiotics! Try serving this with a simply grilled protein (salmon or chicken would be divine) or even my green tahini sauce!


Miso Glazed Eggplant & Brussels Sprouts


Serves: 4, as a side



  • 2-3 medium eggplants
  • 400g brussels sprouts
  • 2-3 tbsp Olive oil or melted coconut oil (or you can use spray)
  • Sea salt

Healthy Miso glaze:

  • 2 tbsp white miso paste
  • 2 tbsp tamari sauce
  • 1 heaped tbsp dijon mustard
  • 1 tbsp sesame oil
  • 1 tbsp sesame seeds
  • 1 tbsp honey or maple syrup
  • 1 tsp grated ginger
  • 1/4 cup warm water



  1. Preheat your oven to 180 degrees Celsius – I use fan force bake!
  2. Line a baking tray with baking paper.
  3. Cut the eggplant into small wedges and place on the baking tray. Cut the Brussels sprouts in half and remove outer layer, then add to tray.
  4. Sprinkle sea salt over the eggplant and Brussels and drizzle over oil.
  5. To make the miso glaze, combine all ingredients listed above and whisk well to combine.
  6. Using a brush, paint the miso glaze over the vegetables – leave some miso glaze aside for later. Place the vegetables in the oven for 35-40 minutes, or until cooked through and golden.
  7. Remove from oven and brush the vegetables with the remaining miso glaze. Sprinkle over extra sesame seeds to serve.


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  • Jacqui Hunt

    Jess this is SO GOOD <3 taking to thanksgiving tomorrow DELISH



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