Lunch & Dinner

Eggplant Recipe with Nori & Sesame

Eggplant Recipe with Nori & Sesame

This eggplant recipe with Nori & Sesame is simply delicious with its miso glaze. A satisfying vegan recipe that contains all the essential nutrients to be healthy.

Serves 6

Prep time 30 minutes, cooking time 40 minutes


  • 3 eggplants (about 400gm each) halved length ways, flesh scored in a cross-hatch pattern
  • rice bran oil, for brushing
  • spring onion, cut into julienne, to serve
  • Nori seaweed, roasted sesame seeds, and tatsoi cress (optional), to garnish (optional), to serve


Miso glaze

  • 75 gm (1⁄4 cup) shiro (white) miso paste
  • 2 tbsp mirin
  • 1 tbsp light soy sauce or shoyu (see note)
  • 1 tsp sesame oil



  • 2 tsp light soy sauce or shoyu
  • 1½ tsp brown rice vinegar
  • 1 tsp sesame oil


  1. Preheat oven grill to high heat and line a baking tray with baking paper.
  2. Combine ingredients in separate bowls for the Miso glaze, and dressing. 
  3. Brush eggplant with oil, season with salt and place on tray cut-side up. Grill until golden and just tender (8-10 minutes).
  4. Brush eggplant flesh liberally with glaze, then grill until charred and sticky (2-3 minutes). Or set up a barbecue for indirect grilling and grill eggplant flesh-side down over high heat.
  5. Drizzle eggplant with dressing, top with spring onion, Nori Fronds, sesame seeds and tatsoi cress and serve.

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